Chicken, Pepper And Tomatoes
Serves: 5
Gabriella Kub
1 January 1970
Based on User reviews:
58
Spice
46
Sweetness
50
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Olive Oil1 stalk
Celery (thinly julienned)1 clove
Garlic (thinly sliced)1 cup
White Wine (dry)1
SaltDirections:
1
Heat the olive oil, in a large skillet, over medium high heat
2
Add the chicken and saute for 2 minutes a side to add some color
3
Remove the chicken to a plate
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
Add the white wine and evaporate
6
Add the tomatoes, return the chicken on top
7
Cover and cook over low heat for 5 to 8 minutes or until the chicken is cooked through
8
Remove the chicken and set over the warm rice salad
9
Adjust seasoning of the pan sauce and spoon over the top