Recipe - Chicken Pepper And Tomatoes (Mf)

4 lg Skinless boneless chicken
breast halves, tenders
removed
One fourth cup Olive oil
1 Red bell pepper, thinly
julienned
1 Carrot peeled and thinly
julienned
1 Stalk celery, thinly
julienned
1 Clove garlic thinly cut or sliced up
One half cup Dry white wine
1 cup Italian canned plum
tomatoes, cut into strips
Salt and freshly ground
black pepper

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 MCRecipe
Digest V1 #626 by 4paws@netrax.net (ShermeyerGail) on May 29, 1997