Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Chicken breasts; Whole,
Boned skinned
1/4 c Flour; all purpose
3 Peppers; red and/or green
1 tb Oil
1 tb Butter
Garlic Salt, optional
Salt, dash
Pepper, dash
1/2 c Chicken broth or white wine
1 Chicken bouillon cube
Dissolved in 1/2 c hot wtr

Rinse chicken breasts, split in half. Cut each piece again in half,
making 8 pieces in all. Dip chicken pieces in flour, shake off
excess. Rinse peppers, remove seeds and membranes. Slice. Heat the
butter in a skillet. Brown chicken pieces all around. Sprinkle with
garlic salt, if used, salt and pepper. Remove from skillet. Keep
warm. Heat oil in pan. Add peppers. Cover with lid. Cook peppers for
about 5 minutes, shaking pan frequently.
Remove from pan. Add bouillon cube dissolved in water to pan. Stir to
dissolve pan juices and drippings. Add wine. Add chicken and peppers
to pan. Cover with lid. Heat and cook for about 6 to 7 minutes or
until chicken is done. Sprinkle with some fresh herbs, if available.
Or add thinly sliced green onions. Tips: You may add some crumbled
cooked bacon over dish before serving. You may also substitute garlic
powder with 2 green onions, sliced. Sprinkle over ready dish. ~--

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