Chicken, Pepper and Tomatoes
Very quick and easy to prepare, a perfect simple week-night chicken dinner. Nice contrasting textures from the celery, carrots and sweet bell peppers.
chicken breast halves, boneless, skinless
tenders removed, 4 breasts
sweet red bell peppers
red, thinly julienned
peeled and thinly julienned
italian plum (roma) tomatoes
canned, cut into strips
and salt, freshly ground
Heat the olive oil, in a large skillet, over medium high heat.
Add the chicken and sauté 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 sauté, 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.