12 oz skinless, boneless chicken breast halves
1 tbsp olive oil
1 med size onion, thinly sliced
1 tsp minced garlic
1/2 tsp each of thyme & rosemary
1/2 cup dry red wine
1/2 lb mushroooms, sliced
1/2 28 oz can drained & crushed tomatoes
1 green bell pepper, cut into strips
2 tbsp brandy
3 tsp cornstarch
grated peel of 1 orange
Brown chicken in hot oil in large non-stick skillet. Remove from
pan & set aside. Add onion, garlic, rosemary & thyme to pan & saute’
until onion softens & begins to brown. Stir in the wine, ‘shrooms,
tomatoes, green peppers & black pepper. Cover & cook a few minutes,
until the pepper begins to soften. Add the chicken breasts, cover &
cook about 5 min longer until chicken is done.
Make a smooth paste of the brandy & cornstarch & stir into the
sauce. Cook about a minute until sauce thickens slightly. Stir in
orange peel & serve.
3 servings