Source: Enlitened Kosher Cooking by Nechama Cohen

Chicken with peppers, onions, mushrooms, tomatoes, garlic and wine.

Servings

1 tbsp olive oil
2 lb boneless skinless chicken breasts , sliced into strips
1 cup red bell peppers, sliced , halved, seeded and sliced
1 chopped green bell peppers , halved, seeded and sliced
1 medium onions , peeled and sliced
1 lb fresh mushrooms , sliced
4 oz Tomatoes, diced, with juice, canned (or 2 small tomatoes, diced (not more than 1 cup))
3 medium garlic cloves , peeled and minced
2 tsp tomato paste
0.25 cup white wine
1 tsp dried basil (or 3 to 4 fresh leaves)
1 pinch salt and pepper (to taste)

1 Heat oil over a medium high setting in a large, nonstick skillet.
2 Add chicken strips and saute on both sides for a total of 6 minutes.
3 Remove chicken from skillet and set aside.
4 Add peppers, onion, mushrooms, tomatoes and garlic to skillet. Saute for 5 minutes, until peppers start to soften.
5 Return chicken to skillet. Add tomato paste, wine, basil and seasonings.
6 Cover, lower the heat and simmer for 25 minutes.