| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Chicken-pl, Skillet-pl | 4 | Servings |
INGREDIENTS
| 4 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 186
Calories From Fat: 122
Total Fat: 13.8g
Cholesterol: 0mg
Sodium: 261.1mg
Potassium: 410.5mg
Carbohydrates: 10.1g
Fiber: 2.7g
Sugar: 5.7g
Protein: 1.6g