Chicken, Pepper and Tomatoes (Michele Urvater) |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
3. 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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