4 skinless, boneless chicken breasts cut in strips
1 each: orange, yellow and red pepper, sliced
1 can (14.5 oz) sliced tomatoes with basil and garlic
4 Tbs. Olive oil
2 Tbs. All-purpose flour
1. Put flour in a plastic or paper bag with chicken pieces. Close and shake to coat evenly.
2. 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.
3. Put remaining oil in skilled. 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.