Chicken, Pepper And Tomatoes (Mf)

* Exported from MasterCook *

Chicken, Pepper And Tomatoes (Mf)

Recipe By : TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6695
Serving Size : 4 Preparation Time :0:00
Categories : Chicken-pl Skillet-pl

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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



Busted by Gail Shermeyer <4paws@netrax.net> on May 24, 1997




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