FEEDS: 3-4

WHAT YOU'LL NEED:

• 2 small, boneless, skinless chicken breasts (10-12 oz. total)
• 2 t. flour
• 1 t. seasoned salt
• freshly ground pepper
• 1 T. crushed garlic
• 1 T. olive oil
• 1 each red and orange pepper, cleaned and sliced
• 6-8 baby bella mushrooms, sliced
• 1 T. flour
• 1/2 C. chicken stock
• 1/4 C. white wine , Pinot Grigio is great

LET'S COOK

Slice the chicken into finger size pieces and toss in a bowl with the 2 teaspoons of flour, salt, pepper and crushed garlic.

Heat the olive oil in a saute pan over a medium high burner. Drop in the seasoned chicken and cook, stirring often, just until the chicken is cooked. Remove the cooked chicken to a plate and set aside.

With the pan back on the burner, add the sliced peppers and mushrooms and cook, stirring often, until the vegetables are limp or el dente. Season with a pinch of salt and pepper and sprinkle the tablespoon of flour over it all. Mix the ingredients well.

Pour in the chicken stock, the white wine, stir it all up and allow to simmer for about 4-5 minutes until the sauce thickens. Stir in the chicken, heat it through and serve over rice.

MORE IDEAS:

You can substitute thin sliced pork tenderloin or veal cutlets in this recipe.