chicken breast halves, skinless and boneless
bell peppers, colors of choice
1Dissolve chicken bouillon in 1/2 cup of hot water.
2Cut each chicken breast piece again in half, making 8 pieces in all.
3Dip chicken pieces in flour, shake off excess.
4Rinse peppers, remove seeds and membranes. Slice.
5Heat the butter in a skillet.
6Brown chicken pieces all around.
7Sprinkle with garlic salt, salt and pepper and remove from skillet. Keep warm.
8Heat oil in pan and add peppers.
10Cook peppers for about 5 minutes, shaking pan frequently.
12Add bouillon cube dissolved in water to pan.
13Stir to dissolve pan juices and drippings.
15Add chicken and peppers to pan.
17Heat and cook for about 6 to 7 minutes or until chicken is done.
18Sprinkle with some fresh herbs, if available.
19Or add thinly sliced green onions.
20Tips: You may add some crumbled cooked bacon over dish before serving.
21You may also substitute garlic powder with 2 green onions, sliced and sprinkle over ready dish.