Yield: 4 Servings
|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