| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Chicken-pl, Skillet-pl | 4 | Servings |
INGREDIENTS
| 4 | lg | Skinless boneless chicken breast halves, tenders removed |
| 1/4 | c | 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 | c | Dry white wine |
| 1 | c | Italian canned plum tomatoes, cut into strips |
| Salt and freshly ground black pepper |
INSTRUCTIONS
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 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <[email protected]> on May 24, 1997 Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6695 Posted to MC-Recipe Digest V1 #626 by [email protected] (Shermeyer-Gail) on May 29, 1997
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