Chicken, Pepper and Tomatoes (#1601)

Serves
Ready
4
27
Minutes
Prep
Cook
15
Minutes
12
Minutes
Categories
Chicken Poultry Main
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Ingredients

  • 1 1/2 pounds Chicken Breast Halves (Boneless Skinless) tenders removed, 4 breasts
  • 1/4 cup Olive Oil
  • 1 Sweet Red Bell Peppers red, thinly julienned
  • 1 Carrots peeled and thinly julienned
  • 1 stalk Celery thinly julienned
  • 1 Garlic Cloves thinly sliced
  • 1/2 cup White Wine dry
  • 1 cup Italian Plum (Roma) Tomatoes canned, cut into strips
  • 1 Black Pepper and salt, freshly ground

Directions

  1. Heat the olive oil, in a large skillet, over medium high heat.
  2. Add the chicken and sauté 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 sauté, stirring continuously, for about 2 minutes or until the vegetables begin to get tender.
  5. Add the white wine and evaporate. Add the tomatoes, return the chicken on top.
  6. Cover and cook over low heat for 5 to 8 minutes or until the chicken is cooked through.
  7. Remove the chicken and set over the warm rice salad.
  8. Adjust seasoning of the pan sauce and spoon over the top.
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