*  Exported from  MasterCook  *
                     Chicken, Pepper And Tomatoes (Mf)
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chicken-pl                       Skillet-pl
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      large         skinless boneless chicken breast halves -- tenders
      1/4  cup           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  cup           dry white wine
    1      cup           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
 Busted  by Gail Shermeyer <4paws@netrax.net> on May 24, 1997
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