Ingredients Jump to Instructions ↓

  1. 4 Skinless boneless chicken breast halves - tenders (large)

  2. 1/4 cup 59ml Olive oil

  3. 1 Red bell pepper - thinly julienne

  4. 1 Carrot peeled and thinly julienne

  5. 1 Celery - thinly julienne

  6. 1 Garlic thinly sliced

  7. 1/2 cup 118ml Dry white wine

  8. 1 cup 62g / 2 1/5oz Italian canned plum tomatoes - cut into strips Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Recipe 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.


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