Chicken And Bell Pepper Saute

• 2 tablespoons flour
• 1 1/2 teaspoons seasoned salt Lawry's(R) 25% Less Sodium, divided
• 1 teaspoon garlic pepper Lawry's(R), divided
• 1 1/4 pounds boneless skinless chicken breast halves
• 2 tablespoons olive oil
• 1 onion medium, cut into thin wedges
• 1 yellow bell pepper small, cut into strips Substitutions available orange bell pepper, cut into strips
• 1 red bell pepper small, cut into strips
• 3/4 cup reduced sodium chicken broth

1. Mix flour, 1 teaspoon of the seasoned salt and 1/2 teaspoon of the garlic pepper in shallow dish. Coat chicken evenly in flour mixture. Reserve any remaining flour mixture.
2. Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 minutes per side or until golden brown and cooked through. Remove from skillet; keep warm. Add onion and bell peppers to skillet; cook and stir 4 to 5 minutes or until tender-crisp.
3. Mix chicken broth, reserved flour mixture and remaining 1/2 teaspoon each seasoned salt and garlic pepper until well blended. Add to skillet. Bring to boil. Reduce heat to low; simmer 1 minute or until sauce is slightly thickened. Cut chicken into serving size pieces. Add to skillet; toss with bell pepper mixture.

flour, salt, garlic pepper, chicken, olive oil, onion, yellow bell pepper, red bell pepper, chicken broth

Taken from www.yummly.com/recipe/Chicken-and-Bell-Pepper-Saute-2043540 (may not work)