Directions
Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

1. Heat the oil in a large nonstick frying pan over moderate heat. Add the chicken and cook for 3 minutes each side or until golden brown. Transfer the chicken to a plate.
2. Reduce the heat to moderately low, add the onion and garlic, and cook for 7 minutes or until the onion is tender. Add the capsicum and cook for 4 minutes or until crisp-tender. Add the mushrooms and cook, stirring, for 3 minutes or until softened.
3. Add the tomatoes, stock, rosemary, and salt and pepper to taste, and bring to the boil. Return the chicken to the pan, reduce the heat to a simmer, cover and cook, turning the chicken over midway, for 20 minutes or until the chicken is cooked through.

Did you know?

*A university study indicates that lycopene may fight heart disease as well as cancer. The study results suggest that lycopene offers a greater protective effect than beta-carotene. Based on their findings, the researchers recommend that people eat more cooked tomatoes.
*It takes about 8kg fresh tomatoes to yield 500g sun-dried. In the process, nutrients are greatly concentrated. So 100g sun-dried tomatoes supply 100mg calcium – about 13 times as much as the same weight of fresh tomatoes.