2 WHOLE BONELESS CHICKEN BREASTS
1 EACH GREEN, RED, YELLOW PEPPER
1 LARGE ONION – sliced
1 ROSEMARY SPRIG
½ CUP WHITE WINE
2 GARLIC CLOVES
4 PLUM TOMATOES – crushed
¼ CUP OLIVE OIL
PINCH of SALT – or more to taste
FRESHLY GROUND BLACK PEPPER
Cut the chicken breasts into pieces. Remove the seeds from the pepper and slice each into 8 pieces. Sauté the chicken in the olive oil in a large skillet, together with the garlic and rosemary. Cook for about 3-5 minutes. Add the wine and simmer until it has almost evaporated. Add the onions and peppers and cook for 6-7 minutes more on medium-high heat. Taste for salt and pepper and adjust. Add the tomatoes and continue cooking for a few more minutes until the tomatoes are soft and have released their juice.
NOTE: This is a great quick meal to serve over rice or orzo. A simple salad and crusty Italian bread completes the meal.