Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Boneless skinless chicken breast halves - tenders removed (large)

  2. 1/4 cup 59ml Olive oil

  3. 1 Red bell pepper - thinly julienned

  4. 1 Carrot - peeled, and Thinly julienned

  5. 1 Celery stalk - thinly julienned

  6. 1 Garlic clove - 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 - to taste Freshly-ground black pepper - to taste

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 "Warm Brown Rice Salad" (see recipe). Adjust seasoning of the pan sauce and spoon over the top. This recipe yields 4 servings.


Send feedback