Basque-Style Chicken

Name: Basque-Style Chicken
Ingredients: 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 white wine; 1/4 teaspoon salt and pepper; 1/4 cup cold water; 2 tablespoons cornstarch; 1 cup frozen peas; 2 cups cooked rice, hot

12 ingredients

17 steps

Ingredients

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 white wine
1/4 teaspoon salt and pepper
1/4 cup cold water
2 tablespoons cornstarch
1 cup frozen peas
2 cups cooked rice, hot

Directions

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.