Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 4 lrg boneless skinless chicken breast halves tenders removed
- 1/4 c. extra virgin olive oil
- 1 x red bell pepper thinly julienned
- 1 x carrot peeled, and thinly julienned
- 1 x celery stalk thinly julienned
- 1 x garlic clove thinly sliced
- 1/2 c. dry white wine
- 1 c. Italian canned plum tomatoes cut into strips Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Heat the extra virgin olive oil, in a large skillet, over medium-high heat. Add in the chicken and saute/fry for 2 min a side to add in some color. Remove the chicken to a plate.
- Add in the bell pepper, carrot, celery and garlic to the skillet and saute/fry, stirring continuously, for about 2 min or possibly till the vegetables begin to get tender. Add in the white wine and evaporate. Add in the tomatoes, return the chicken on top. Cover and cook over low heat for 5 to 8 min or possibly till the chicken is cooked through.
- Remove the chicken and set over "Hot Brown Rice Salad" (see recipe). Adjust seasoning of the pan sauce and spoon over the top.
- This recipe yields 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 4 servings | |
| Calories 220 | |
| Calories from Fat 126 | 57% |
| Total Fat 14.27g | 18% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 135mg | 6% |
| Potassium 380mg | 11% |
| Total Carbs 6.45g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.5g | 2% |
| Protein 11.62g | 19% |
