4 boneless, skinless chicken breasts (may be frozen)
2 pkg Bella Fina peppers: red, yellow and orange
1/2 cup of Craisins
Fresh Rosemary, several sprigs
1 cup of white wine sauce (prepare ahead)
White Wine Sauce
1/4 cup extra virgin olive oil
1/4 cup white flour
1/2 cup dry white wine
2 cups low-sodium chicken broth
Zest and juice of one lemon
Pour olive oil into saucepan over medium heat.
Add flour, stir with whisk until dissolved and mixture looks like paste. Reduce heat; slowly add wine, continue to stir. Stir in chicken broth, lemon juice and zest. Simmer uncovered 15-20 minutes or until taste of alcohol is no longer present.
Add frozen chicken breasts to non-stick skillet over medium-low heat, cover. While chicken is cooking, wash peppers, remove tops and any seeds, rinse insides. Cross-cut peppers into 1/4 rings, set aside.
Turn chicken breasts frequently until liquid evaporates and they begin to brown. Add Bella Fina pepper rings, Craisins, Rosemary sprigs, and white wine sauce. Cover and simmer over low heat for additional 3 to 5 minutes. Serves 4