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. ~--