Ingredients
1/2 medium onion, sliced and separated into rings1/2 medium green pepper, sliced1 tablespoon olive oil2 boneless skinless chicken breast halves (5 ounces each)3/4 cup canned stewed tomatoes2 tablespoons white wine or chicken broth1/4 teaspoon garlic salt1/4 teaspoon dried rosemary, crushed1/8 teaspoon pepper
Preparation
In a large skillet, saute onion and green pepper in oil until crisp-tender. Remove and keep warm. Cook chicken over medium-high heat until juices run clear, 4-5 minutes on each side. Remove and set aside.
Add the tomatoes, wine, garlic salt, rosemary and pepper to the skillet. Stir in onion mixture and heat through. Serve with chicken.
