I've been making this light, tasty dish for several years. I love it. The bright crisp flavors of the vegetables that have been lightly sauteed, then simmered in white wine with fresh basil and lemon on top. It's a perfect dish for a hot summer lunch.
4 Chicken breasts, boneless, skinless
1/2 cup Flour
Salt and Pepper
Dried Parsley (optional)
Cayenne Pepper (optional and to taste)
2 Tablespoons Olive oil
1 green bell pepper, diced
1 small or medium onion, diced
3-4 cloves, garlic, minced
4-6 Roma tomatoes, seeded and diced
6-8 leaves of basil, fresh, chopped
1 cup dry white wine
1 lemon, zested and juiced
Dredge the chicken in the flour that has been seasoned with salt, pepper and if you wish, parsley and cayenne pepper.
Heat the oil in a large, heavy skillet over medium high heat. Add chicken and saute until golden brown and delicious, depending on the thickness of the chicken, 3-6 minutes.
Remove and set aside and keep warm. Add the onions, toss to coat in oil, allow to saute for 1 minute. Add the garlic and peppers to the pan. Saute another 2 minutes. Add the tomatoes and basil. Cook for 2 minutes. Add the lemon juice and zest.
Add the wine and simmer for 2 minutes. Check the seasonings. Spoon over the warm chicken.
Serve with linguine if you want.