Chicken, pepper and tomatoes (mf)

Yield: 4 Servings

Measure Ingredient
4 larges Skinless boneless chicken breast halves, tenders removed
¼ cup Olive oil
1 \N Red bell pepper, thinly julienned
1 \N Carrot peeled and thinly julienned
1 \N Stalk celery, thinly julienned
1 \N Clove garlic thinly sliced
½ cup Dry white wine
1 cup Italian canned plum tomatoes, cut into strips
\N \N Salt and freshly ground black pepper

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.

Yield: 4 servings

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> on May 24, 1997 Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6695 Posted to MC-Recipe Digest V1 #626 by 4paws@... (Shermeyer-Gail) on May 29, 1997

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