Fiesta chicken

Yield: 4 Servings

Ingredients:

2 Chicken breasts; Whole Boned & skinned
1/4 c Flour; all purpose
3 Peppers; red and/or green
1 tb Oil
1 tb Butter

Instructions:

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. ~--