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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound, raw | chicken breast, boneless, skinless , | 2 | tablespoons | oil, canola | 1 | cup, chopped | yellow onion | 1 | cup, chopped | green bell pepper | 1 | cup, diced | celery | 2 | tablespoons | all-purpose flour | 1 | can (28 fl oz) | tomatoes canned, diced | 1 | cup | Chicken stock | 1/2 | teaspoon | thyme, dried,crushed | 2 | teaspoon | Red pepper, flakes | 2 | tablespoons | fresh garlic, minced | 1/4 | teaspoon | white pepper | 1/4 | teaspoon | black pepper, ground | 4 | fliud ounces | wine, dry white |
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Steps
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Sequence
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Step
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| | 1 | cut chicken into thin strips, set aside | | 2 | prepare all vegetables and measure out seasonings | | 3 | in small stock pot over medium heat, cook down the onions, celery, green bell peppers and garlic with 1 TBSP oil. Stir occasionally until the vegetables are tender | | 4 | add the flour and dry seasonings, stir frequently and cook until the flour starts to smell toasty @ 5 minutes | | 5 | add the chicken stock and tomatoes, stir well to combine all the ingredients, reduce heat to low and simmer @ 20 minutes | | 6 | with about 10 minutes remaining on the tomato mixture, heat a large skillet and saute the chicken in the remaining oil. | | 7 | when the chicken is fully cooked (internal temperature reaches 165 degrees)pour in the white wine to deglaze the pan (scrape all the browned bits off the bottom of the pan) | | 8 | combine the chicken with the tomato mixture, simmer @ 10 minutes more |
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