Ingredients

• 4 boneless skinless chicken breasts
• 2 tablespoons oil
• 2 cups mushrooms, halved
• 2 medium bell peppers, cut into strips
• 1 medium onion, sliced
• 1 (14 1/2 ounce) can diced tomatoes
• 1/2 cup dry white wine
• 1/4 teaspoon salt and pepper
• 1/4 cup cold water
• 2 tablespoons cornstarch
• 1 cup frozen peas
• 2 cups cooked rice, hot

Instructions

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

2. Remove chicken.

3. Add mushrooms, sweet peppers and onion to skillet.

4. Cook and stir 3 minutes.

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

6. Bring to boiling; reduce heat.

7. Return chicken to skillet.

8. If desired, sprinkle with additional salt and pepper.

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

10. Transfer chicken to platter.

11. Cover; keep warm.

12. Skim any fat from vegetable mixture.

13. Combine water and cornstarch; stir into vegetable mixture.

14. Stir in peas.

15. Cook and stir until thickened and bubbly.

16. Cook and stir 2 minutes more.

17. Spoon over chicken and rice.