Chicken, Pepper and Tomatoes (Mf) -

removed 1/4 cup 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 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.

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.

4paws