Fiesta Chicken



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 

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

DIRECTIONS:

1. 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.

2. 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.

3. 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.



Fiesta Chicken