Picante Chicken

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 Tbsp. oil
• 3 to 4 chicken breasts, cut into 1-inch strips
• 2 to 3 tsp. sage
• 2 tsp. cumin
• 1/2 tsp. salt
• 1 1/2 c. picante sauce
• 2 cans pinto beans or kidney beans
• 1/4 c. dry vermouth
• 1 bay leaf
• 1 green pepper, cut into 1/2-inch strips
• 1 red pepper, cut into 1/2-inch strips
• 1 tomato, seeded and chopped

1. Cook onion and garlic in oil in a large saucepan for about 4 minutes.
2. Stir in chicken; cook until no longer pink.
3. Sprinkle sage and salt over chicken; cook and stir 1 minute.
4. Stir in picante sauce, beans, vermouth and bay leaf.
5. Bring to a boil, reduce heat and simmer 10 minutes.
6. Stir in peppers and tomato; simmer for 10 minutes.
7. Discard bay leaf.
8. Serve in bowl.
9. Top with shredded cheese and sour cream.
10. Serve with chips.

onion, garlic, oil, chicken breasts, sage, cumin, salt, picante sauce, pinto beans, bay leaf, green pepper, red pepper, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=755036 (may not work)