2 Whole Boneless Chicken Breasts
1 Large Onion – sliced
1/2 C. White Wine
4 Plum Tomatoes – crushed
Pinch of Salt – or more to taste
1 Each – green, red, yellow pepper
1 Rosemary Sprig
2 Garlic Cloves
1/4 C. Olive Oil
Freshly Ground Black Pepper

Cut the chicken breasts into pieces.  Remove the seeds from the pepper and slice each into 8 pieces.  Sauté the chicken in the olive oil in a large skillet, together with the garlic and rosemary.  Cook for about 3-5 minutes.  Add the wine and simmer until it has almost evaporated.  Add the onions and peppers and cook for 6-7 minutes more on medium-high heat.  Taste for salt and pepper and adjust. Add the tomatoes and continue cooking for a few more minutes. Until the tomatoes are soft and have released their juice.

BUON MANGIATA!