Fiesta Chicken

• 2 whole chicken breasts, boned and skinned
• 1/4 c. flour
• 3 red or green peppers or 1 red and 2 green
• 1 Tbsp. oil
• 1 Tbsp. butter
• garlic salt (optional)
• dash of salt
• dash of freshly ground pepper
• 1/2 c. white wine or chicken broth
• 1 chicken bouillon cube in 1/2 c. hot water

1. Rinse chicken breasts, split in half and cut each piece again in half, making 8 pieces in all.
2. Dip chicken in flour; shake off excess.
3. Rinse peppers; remove seeds and membrane.
4. Slice.
5. Heat butter in skillet.
6. Brown chicken pieces all around.
7. Sprinkle with garlic salt and pepper.
8. Remove from skillet and keep warm. Heat oil in pan; add peppers.
9. Cover with lid.
10. Cook peppers for about 5 minutes, shaking pan frequently.
11. Remove from pan.
12. Add bouillon cube dissolved in water to pan.
13. Stir to dissolve pan juices and drippings.
14. Add wine.
15. Add chicken and peppers to pan. Cover with lid.
16. Heat; cook for about 6 to 7 minutes or until chicken is done.
17. Sprinkle with some fresh herbs or add thinly sliced green onion.

chicken breasts, flour, red, oil, butter, garlic salt, salt, ground pepper, white wine, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1002270 (may not work)