4 skinless, boneless Chicken breasts, cut in strips
1 each: orange, red and yellow Bell Pepper, seeded and sliced
1 can (14.5 oz) sliced tomatoes with basil and garlic
2 Tbs. all-purpose Flour
4 tsp. Olive oil
Put flour in a plastic or paper bag with chicken pieces. Close and
shake to coat evenly.
Heat 2 tsp. oil in a large nonstick skillet over medium heat. Add
chicken and cook about 6 to 7 minutes, turning to brown evenly. When
chicken is golden brown and juices run clear when chicken is pierced,
remove to a plate.
Put remaining oil in skillet. Add sliced peppers and cook, stirring
often, 4 to 5 minutes, until lightly browned and crisp-tender. Stir in
tomatoes and chicken and heat 2 minutes.