Chicken, Pepper and Tomatoes

1. 1

   Heat the olive oil, in a large skillet, over medium high heat.

2. 2

   Add the chicken and saute for 2 minutes a side to add some color.

3. 3

   Remove the chicken to a plate.

4. 4

   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.

5. 5

   Add the white wine and evaporate.

6. 6

   Add the tomatoes, return the chicken on top.

7. 7

   Cover and cook over low heat for 5 to 8 minutes or until the chicken is cooked through.

8. 8

   Remove the chicken and set over the warm rice salad.

9. 9

   Adjust seasoning of the pan sauce and spoon over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.