Recipe: Chicken with Peppers and Tomatoes (using chicken breasts and stewed tomatoes)

CHICKEN WITH PEPPERS AND TOMATOES

3 tablespoons butter, divided use
4 boneless skinless chicken breast halves
Salt and pepper (to taste)
1 small onion, chopped
4 mushrooms, sliced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 (14 to 16 ounce) can stewed tomatoes
1/3 cup canned chicken broth
1 teaspoon chili powder
1/2 teaspoon dried crushed red pepper

Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and cook until golden brown and cooked through, about 3 minutes per side Transfer chicken to platter; set aside.

Melt remaining 1 1/2 tablespoons butter in same skillet over medium heat. Add onion, mushrooms and bell peppers to skillet and saute until almost tender about 5 minutes.

Add tomatoes with juices, broth, chili powder and crushed red pepper to skillet. Cook until mixture thickens, breaking up tomatoes with wooden spoon, about 8 minutes.

Return chicken and any juices on platter to skillet. Simmer until chicken is just heated through, about 2 minutes. Transfer to platter and serve

Makes 4 servings
Source: Bon Appetit Light and Easy Appetizers, Entrees, and Side Dishes: Volume One, 1993