Ingredients
2 boneless, skinless chicken breasts
2 tomatoes
1/2 onion, chopped
1 red pepper, chopped
1 tsp basil
1 tsp oregano
1/2 tsp pepper
1/2 cup white wine
Preparation
Put spices and veggies in a skillet and cook on medium-low for 10 minutes. In another skillet, cook the chicken in butter, approximately 5 minutes per side, or until cooked through. Puree the veggies in a blender until smooth. Pour sauce over the chicken and serve.
