2-4 Portions
15 min Prepping
20 min Cooking
Recipe Easy


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  • 1 tbsp. (15 ml) olive oil
  • 1 onion, thinly sliced
  • 3 cloves garlic, pressed
  • 1 each red, green, and yellow bell pepper, cut into strips
  • 1 cup (250 ml) dry white wine
  • 2 tbsp. (30 ml) tomato paste
  • 2 cups (one 500 ml can) canned diced tomatoes
  • 1 tbsp. (15 ml) paprika
  • 1/2 cup (125 ml) Kalamata olives, pitted
  • 1 bouquet garni*
  • Salt and pepper to taste


  • Fresh parsley


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  1. Heat oil in a nonstick skillet over medium-high heat and brown slices 3–4 minutes on each side. Set aside.
  2. Sauté onion 2 minutes, add garlic and continue cooking for 1 minute. Add bell peppers and cook for another 2 minutes. Deglaze with white wine and reduce liquid by half. Stir in tomatoes, paprika, olives, and bouquet garni. Bring sauce to a boil, then add chicken medallions.
  3. Cook uncovered over medium heat for about 10 minutes, stirring occasionally.
  4. Serve with rice and garnish with chopped parsley.

*A bouquet garni is a bundle of fresh herbs like bay leaf, rosemary, and thyme, tied together and simmered during cooking. It can be substituted with 1 tsp. (5 ml) of each dried herb.