Ingredients

• 4 large skinless boneless chicken breast halves, tenders removed
• 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

Instructions

1. 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.
2. 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.
3. Remove the chicken and set over the warm rice salad. Adjust seasoning of the pan sauce and spoon over the top.