|Red bell pepper||1 Medium|
|Carrot||1 Medium, peeled|
|Chicken breast cutlets||1 Pound, thinly sliced|
|Freshly ground pepper||1⁄4 Teaspoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|Shallots||1⁄3 Cup (5.33 tbs), minced|
|Fresh mint||1⁄4 Cup (4 tbs), chopped|
1. Shred pepper, carrot, and zucchini in a food processor, using the coarse shredder or julienne disk, or on coarse holes of a hand grater. Set aside. Season chicken with half of salt and pepper.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook, turning, until golden on both sides and cooked through, 5 to 7 minutes. Remove to a small platter and cover with foil to keep warm.
3. Add shallots, shredded pepper, carrot, and zucchini, and mint to pan. Reduce heat to medium and cook, tossing, 1 minute. Add wine and simmer, stirring often, 2 minutes. Season with remaining salt and pepper. Spoon vegetables and sauce over chicken. Serve at once.