Name: Chicken, Pepper and Tomatoes
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 4 large skinless boneless chicken breast halves, tenders removed; 1/4 cup olive oil; 1 red bell pepper, thinly julienned; 1 carrot peeled and thinly julienned; 1 stalk celery, thinly julienned; 1 clove garlic thinly sliced; 1/2 cup dry white wine; 1 cup Italian canned plum tomatoes, cut into strips; Salt and freshly ground black pepper

Directions

Heat the olive oil, in a large skillet, over medium high heat. Add the chicken and saute for 2 minutes a side to add some color. Remove the chicken to a plate.
Add the bell pepper, carrot, celery and garlic to the skillet and saute, stirring continuously, for about 2 minutes or until the vegetables begin to get tender. Add the white wine and evaporate. Add the tomatoes, return the chicken on top. Cover and cook over low heat for 5 to 8 minutes or until the chicken is cooked through.
Remove the chicken and set over the warm rice salad. Adjust seasoning of the pan sauce and spoon over the top.

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Chicken, Pepper and Tomatoes

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