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.
  ~--