#3138 - Pepper Chicken

(by Shirley McNevich)

2-3 TBSP flour
1 tsp. salt
1 tsp. garlic powder (more if you wish)
1/8 to 1/4 tsp. ground black pepper
2-3 boneless/skinless chicken breasts
2-3 TBSP canola oil OR olive oil
1 onion (cut into strips)
3 small bell peppers (one yellow, one red, one green--cut into strips)
3/4 cup chicken broth

In a bowl add flour, salt, garlic powder and ground black pepper--stir to mix. Dredge the chicken breasts in the flour mixture. In a skillet over medium heat add canola/olive oil and coated chicken breasts--cook until bottom sides are browned, then flip and cook until chicken is tender and no longer pink inside. Transfer chicken to a plate, then add onion and bell pepper strips to the skillet--cook/stir until tender. Cut the chicken into nugget sized pieces--add the chicken pieces and chicken broth to the onion mixture--cook/stir until mixture is hot.