Mediterranean Herb Chicken Skillet

• 1/4 cup flour
• 1 teaspoon mccormick basil leaves
• 1 teaspoon McCormick Garlic Salt
• 1/2 teaspoon McCormick Oregano Leaves
• 1/2 teaspoon McCormick Rosemary Leaves
• 1/4 teaspoon McCormick Black Pepper Ground
• 1 1/2 pounds boneless skinless chicken breasts cut lengthwise into 6 serving-size pieces
• 2 tablespoons olive oil
• 1 onion large, cut into 1/2-inch thick wedges
• 1 green bell pepper large, cut into thin strips
• red bell pepper large, cut into thin strips
• 14 1/2 ounces diced tomatoes undrained
• 1/2 cup chicken broth
• water

1. Mix first 6 ingredients in shallow dish. Reserve 2 tablespoons. Coat chicken evenly with remaining flour mixture.
2. Heat oil in large skillet on medium-high heat. Add chicken; cook 3 minutes per side or until browned. Remove chicken from skillet. Add onion and bell pepper to skillet; cook and stir 5 minutes or until tender-crisp.
3. Stir in tomatoes, broth and reserved flour mixture. Bring to boil, stirring frequently. Return chicken to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through.

flour, basil, garlic, oregano, rosemary, black pepper, chicken breasts, olive oil, onion, green bell pepper, red bell pepper, tomatoes, chicken broth, water

Taken from www.yummly.com/recipe/Mediterranean-Herb-Chicken-Skillet-2675256 (may not work)