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.
BUON MANGIATA!
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