4 teaspoons olive oil

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

2 cloves garlic, minced

4 (4-ounce) boneless, skinless chicken thighs

¼ teaspoon freshly ground black pepper

2 tablespoons dry red or white wine

1 (14.5-ounce) can Muir Glen

Organic No Salt Added Diced

Tomatoes

1 teaspoon dried basil

½ teaspoon dried parsley

⅛ teaspoon dried marjoram or oregano

1 teaspoon lemon juice

¼ teaspoon granulated sugar

• Heat a deep nonstick skillet on medium. Add the olive oil and chopped bell peppers; sauté until tender. Add the garlic and sauté for 1 minute, being careful not to burn the garlic. Push the mixture to the edges of the pan.

• Add the chicken thighs. Sprinkle the pepper over the chicken. Pan-fry for 2 minutes on each side. Use tongs to transfer the chicken to a bowl or platter; set aside.

• Add the wine to the pan. Bring to a boil and cook for 2 minutes, stirring the wine into the peppers and using the spoon or spatula to scrape (deglaze) the bottom of the pan.

• Add the tomatoes, basil, parsley, marjoram (or oregano), lemon juice, and sugar to the pan; stir to combine.

• Add the chicken back to the pan, spooning some of the tomatoes over the top of the chicken. Reduce heat. Simmer, covered, for 35 minutes. Serve immediately.