Chicken, Pepper and Tomatoes (Mf)
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 -- th...
Ingredients
- 4large skinless boneless chicken breast halves -- tenders
- 1red bell pepper -- thinly julienned
- 1carrot peeled and thinly julienned
- 1stalk celery -- thinly julienned
- 1clovegarlic thinly sliced
- 1/2cupdry white wine
- 1cupitalian canned plum tomatoes -- cut into strips
Directions
- 1
4 large skinless boneless chicken breast halves -- tenders removed 1/4 cup olive oil 1 red bell pepper -- thinly julienned 1 carrot peeled a
- 2
Add the chicken and saute for 2 minutes a side to add some color
- 3
Remove the chicken to a plate
- 4
Add the bell pepper, carrot, celery and garlic to the skillet and saute, stirring continuously, for about 2 minutes or until the vegetables
- 5
Add the white wine and evaporate
- 6
Add the tomatoes, return the chicken on top
- 7
Cover and cook over low heat for 5 to 8 minutes or until the chicken is cooked through
- 8
Remove the chicken and set over the warm rice salad