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