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.
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.
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.
This recipe is full of fresh vegies, which cook down to make a nice sauce. I had an orange pepper instead of a red. Served over fresh linguini. Next time I will season the chicken before sauting in oil. - 16 May 2013