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Chicken Primavera Recipe

Chicken Primavera Recipe - 4 servings


2 boneless chicken breasts, skinned and halved

3/4 cup dry white wine

1 cup chicken broth

1 tablespoon tomato paste

1 tablespoon minced parsley

1/2 teaspoon powdered thyme

1 large white onion, sliced

3 large cloves garlic, minced

1 tablespoon olive oil or canola oil

2 green peppers, halved and sliced into half-rings

1 pint cherry tomatoes, halved


In a large nonstick skillet, brown chicken breasts 5-7 minutes on each side. In a saucepan, warm wine, chicken broth, tomato paste, parsley and thyme, pour over browned chicken breasts. Reduce heat and simmer, uncovered, 20-30 minutes, basting with sauce and turning often.


In a medium nonstick skillet, saute onion and garlic in olive oil 7-10 minutes or until onions are softened. Remove from heat, add green peppers and tomatoes. Just before serving, add to chicken, raise heat to high, and cook 2-3 minutes or until sauce is bubbly and peppers and onions are warmed.

More Recipes for Poultry

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