Often those who are really bound in the sin of cynicism demonstrate all of these unpleasant traits. These traits are super easy to observe in others either through one’s critical comments or glum facial expressions. They see the glass always half full. They are the princes of pessimism. They crush any excitement in a room. They destroy morale in any team. They major on the negative. They are quick to see the worst. Whenever they want to meet, it’s always problem related. They squash good ideas and the potential from others. They are grumpy. They complain about everything. They are the party of “no.” They have a problem with everyone and everything. They are experts at discovering everybody’s flaws except their own. They stand as the self-appointed judges of the world and measure others by their own standards of righteousness. And they often look as friendly as a rattlesnake.

Randy Smith

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 <4paws@netrax.net> on May 24, 1997
Recipe by: TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6695 Posted to MC-Recipe
Digest V1 #626 by 4paws@netrax.net (Shermeyer-Gail) on May 29, 1997

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