Basque Style Chicken

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This is a simple weeknight dinner from hunt's.

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Steps

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In 12-inch skillet , cook chicken in hot oil over medium heat 10 minutes or until light brown , turning to brown evenly.

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Remove chicken.

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Add mushrooms , sweet peppers and onion to skillet.

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Cook and stir 3 minutes.

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Stir in undrained tomatoes , wine , salt , and pepper.

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Bring to boiling.

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Reduce heat.

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Return chicken to skillet.

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If desired , sprinkle with additional salt and pepper.

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Simmer , covered , 25 - 30 minutes or until chicken is tender and no longer pink.

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Transfer chicken to platter.

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Cover.

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Keep warm.

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Skim any fat from vegetable mixture.

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Combine water and cornstarch.

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Stir into vegetable mixture.

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Stir in peas.

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Cook and stir until thickened and bubbly.

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Cook and stir 2 minutes more.

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Spoon over chicken and rice.

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Ingredients

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boneless skinless chicken breasts, oil, mushrooms, bell peppers, onion, diced tomatoes, dry white wine, salt and pepper, cold water, cornstarch, frozen peas, cooked rice