Prep
30 min
Total
1 hr 15 min
Serves
4
INGREDIENTS
- Chicken breast
- Onions julienne
- Red, yellow, orange peppers julienne
- Yellow zucchini julienne
- Fresh green peas
- Roma tomatoes diced
- Garlic chopped
- Rosemary picked
- White balsamic
- White wine vinegar
- White wine
- Olive oil
- Salt and pepper to taste
METHOD
- Preheat a casserole, add olive oil and sear the chicken until golden, remove from the heat and set aside. Put the onions, garlic and rosemary in the casserole and cook until translucent. Add tomatoes and the peppers and cook gently until dry then add the balsamic and the vinegar and evaporate until dry again, add the wine and return the chicken to the casserole, cover and simmer gently for 10 minutes to cook the chicken.
- Once the chicken is cooked remove from the pan and place on individual plates, lastly add the zucchini and the peas to the sauce and cook for a few second to reheat and serve with the chicken.
- A perfect accompaniment for this dish is steamed rice.
