Ingredients
* 4 skinless, boneless chicken breast cut in half
* 1 large onion
* 1 red pepper
* 6-8 large mushrooms
* 2 sticks of celery
* 2 tins chopped tomatoes
* 1/2 cup white wine
* 2 tsp mixed italian herbs (oregano, thyme, bay, basil, parsley)
* As many chopped olives as you want (about a dozen is good)
* salt and pepper to taste
Directions
– Cut onion in half and slice into half rings.
– De-seed pepper and chop pepper into large chunks.
– Prepare mushrooms and cut in half.
– Slice celery into large chunks.
– Heat the oil in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
– Saute onion in pan drippings for 3 minutes. Add all other vegetables except the olives and toss. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and herbs. Simmer for 15 minutes.
– Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives to the skillet and cook for 1 minute.
– Season with salt and pepper to taste and serve.
– Serve with basmati and wild rice.
YUMMAY!
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