Basque-style Chicken

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 2 tablespoons oil
• 2 cups mushrooms, halved
• 2 medium bell peppers, cut into strips
• 1 medium onion, sliced
• 1 (14 1/2 ounce) can diced tomatoes
• 1/2 cup dry wine
• 1/4 teaspoon salt and pepper
• 1/4 cup cold water
• 2 tablespoons cornstarch
• 1 cup frozen peas
• 2 cups cooked rice, hot

Recipe

• 1 in 12-inch skillet, cook chicken in hot oil over medium heat 10 minutes or until light brown, turning to brown evenly.
• 2 remove chicken.
• 3 add mushrooms, sweet peppers and onion to skillet.
• 4 cook and stir 3 minutes.
• 5 stir in undrained tomatoes, wine, salt, and pepper.
• 6 bring to boiling; reduce heat.
• 7 return chicken to skillet.
• 8 if desired, sprinkle with additional salt and pepper.
• 9 simmer, covered, 25 - 30 minutes or until chicken is tender and no longer pink.
• 10 transfer chicken to platter.
• 11 cover; keep warm.
• 12 skim any fat from vegetable mixture.
• 13 combine water and cornstarch; stir into vegetable mixture.
• 14 stir in peas.
• 15 cook and stir until thickened and bubbly.
• 16 cook and stir 2 minutes more.
• 17 spoon over chicken and rice.