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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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