Ingredients:
2 cups vegetarian chicken pieces
3 tablespoons all-purpose flour
2 tablespoons extra virgin olive oil
1 (12 ounce) jars whole roasted sweet red peppers, drained and sliced
1 medium onions, sliced
4 cloves garlic, minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/3 cup dry white wine
1 (22 ounce) cans diced tomatoes
1/3 cup chopped fresh parsley
Directions:
In plastic bag, toss veggie chicken with flour to coat.
In large nonstick skillet, heat the oil over medium high heat.
Brown chicken on all sides, tossing often, for about 2 minutes per side.
Transfer veggie chicken to a plate.
Reduce heat to medium.
Add red peppers, onion, garlic, thyme, paprika, cayenne, and salt; cook, stirring occasionally, until onion is softened, about 5 minutes.
Stir in wine and tomatoes.
Nestle veggie chicken in sauce and bring to a boil.
Reduce heat, cover and simmer, occasionally spooning sauce over veggie chicken, for about 15 minutes.
Sprinkle with parsley right before serving.
Servings: 6
Time preparation: 5 min.
Time total: 25 min.