Chicken, Pepper and Tomatoes
38
Very quick and easy to prepare, a perfect simple week-night chicken dinner. Nice contrasting textures from the celery, carrots and sweet bell peppers.
Ingredients
| 1 ½ | pounds |
chicken breast halves, boneless, skinless
tenders removed, 4 breasts |
|
| ¼ | cup |
olive oil
|
|
| 1 | each |
sweet red bell peppers
red, thinly julienned |
|
| 1 | each |
carrots
peeled and thinly julienned |
|
| 1 | stalk |
celery
thinly julienned |
* |
| 1 | each |
garlic cloves
thinly sliced |
|
| ½ | cup |
white wine
dry |
* |
| 1 | cup |
italian plum (roma) tomatoes
canned, cut into strips |
|
| 1 | x |
black pepper
and salt, freshly ground |
* |
Directions
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.
