Chicken With Roasted Pepper Tomato Sauce - chicken breasts

Method

• Toast the peppers even over a gas ring or under a grill until charred.
• When cool enough skin, deseed and cut into strips.
• Peel, seed and chop tomatoes.
• to peel cut a cross on tomato and put in just boiled water leave and remove with a spoon, this will allow the skin to rise and peel.
• Heat the oil in a large pan, I use a flat pan.
• add garlic (2's ok but own preference).
• wait until browned and discard garlic, I leave it in for flavour.
• Add chicken and cook turn frequently until lightly browned all over (not burnt).
• Season (own preference).
• Add wine and wait until evaporated, by now the chicken should effectively be cooked, check if it is and if so try a little, this is delicious as it is.
• Add tomatoes and peppers.
• Simmer on medium heat, stir occasionally for about 20 minutes.
• The tomatoes do break down into a sauce.
• Good with pasta and a bottle of wine.
• Enjoy.