Chicken, Pepper and Tomatoes (Mf)

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Chicken, Pepper and Tomatoes (Mf) Ingredients

4 lg Skinless boneless chicken	1 Clove garlic thinly sliced
1/4 c Olive oil	1/2 c Dry white wine
1 Red bell pepper, thinly	1 c Italian canned plum
1 Carrot peeled and thinly	Salt and freshly ground
1 Stalk celery, thinly

Instructions for Chicken, Pepper and Tomatoes (Mf)

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

Main Ingredient: ChickenCuisine: Uncategorized

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