Makes 4 Servings
I did NOT do the P+ for this.
Salt & pepper to taste
½ cup all-purpose flour
3 TBSP canola oil
1 medium sweet onion, sliced
½ pound mushrooms, sliced
1 yellow bell pepper, seeded & julienned
2 TBSP tomato paste
½ cup white wine
½ cup low sodium beef broth
1 (14.5 oz) can diced tomatoes, drained
½ TBSP light butter
Season the chicken with salt & pepper; dredge in flour.
In a large skillet, heat the oil over medium-high heat. Add the chicken. Saute' until a light golden color. Remove from the skillet to a plate; set aside.
In the same pan, add the onion, mushrooms and peppers and saute' until soft, about 5 minutes. Season with salt & pepper.
Turn up the heat and add the wine. Let it reduce for @3 minutes.
Add the beef broth and diced tomatoes. Once this begins to bubble, add the chicken and reduce the heat to a simmer. Cook @3 minutes or until the chicken is heated through.
Turn off the heat and stir in the butter.
MY SPIN: I would serve this over either egg noodles or linguine. We ate so late last night that we opted to skip that part. I didn't figure up the P+ on this recipe because it would depend on how many pieces of chicken you ate and/or if you served it over pasta and how much of that you ate. Every once in a while it's nice to 'throw caution to the wind' and just eat enough of something to be satisfied.