Title: Chicken, Pepper and Tomatoes (Mf)
Categories: Chicken-pl, Skillet-pl
Yield: 4 Servings

4 lg 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

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