Categories: Poultry, Main dish, Mexican 
      Yield: 4 servings 
  
      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. 
  ~--