Improv Chicken

So last night Oliver had very nicely volunteered to make chicken. He is, by the way, a fine cook. However, last night he was "distracted by SNP [single nucleotide polymorphism] data". This never happens to me. Does it make me a bad scientist that random data would NEVER, EVER, distract me from making dinner at 9:30 at night? Anyways, I ended up improvising some chicken breasts and they turned out just great. I suppose you  could substitute tofu, Suzanne, but it would probably kind of suck. 

So .... first I pounded out two large breasts with my iron skillet. Then I salted and peppered them, and browned them in olive oil. While that was going I diced half and onion, minced two cloves of garlic, and julliened a bunch of mini bell peppers of assorted color (it ended up being somewhere between 1 and 2 cups).  After the chicken breasts were browned I transferred them to a plate. In the same pan I cooked them in I sauteed the onion (3 min), added the peppers and cooked them a bit (4 min) and finally added the garlic and sauteed them (two min). While that was going I chopped 2 tomatoes, cut up fresh rosemary from two sprigs, and chiffonaded (is that a word?) a big handful of fresh basil. I then added the tomato to the pan along with some white wine, about enough to cover the bottom of the pan by 1 or 2 inches, and a good pinch of sea salt. I cooked that a bit, bringing it to a strong simmer, then added back the chicken breasts. You can add some flour to thicken the sauce if it looks like it needs it. When the chicken was cooked through I added the fresh herbs and cooked it for another minute or two. I served the chicken breasts with the sauce/veggies laddled on top generously. Here's what took it over the top: on top of all that goodness I added crumbled dill goat cheese. It was so good!