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Italian   -   Chicken And Red Peppers   adapted from Good to Eat by Burt Wolf

  • 2 Large Chicken Breast
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1 Tablespoon Flour
  • 2 Tablespoons Olive Oil
  • 1 Large Onion -- Thinly Sliced
  • 4 Medium Bay Leaves
  • 1/2 Cup White Wine
  • 1 Can Tomatoes -- Chopped
  • 1 Cup Chicken Stock
  • 1 Jar Roasted Red Peppers -- Chopped
Directions Season chicken with salt and pepper. Sprinkle with flour. Saute chicken in oil for 5 minutes per side. Add onions and bay leaves. Saute for 5 minutes. Add wine, simmer for 2 minutes. Add tomatoes, simmer for 2 minutes. Add stock and simmer for 10 minutes. Transfer chicken to plates. Add roasted peppers to the sauce and simmer for 2 minutes. Remove bay leaves and pour sauce over the chicken. Serve with rice or pasta.
Serves 4
Time to Make 0:00

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