Chicken, pepper and tomatoes (mf)
4 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | larges | Skinless boneless chicken breast halves, tenders removed |
¼ | 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 | |
½ | 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.
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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