chicken breast halves, skinless and boneless
bell peppers, colors of choice
Dissolve chicken bouillon in 1/2 cup of hot water.
Cut each chicken breast 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, salt and pepper and remove from skillet. Keep warm.
Heat oil in pan and add peppers.
Cook peppers for about 5 minutes, shaking pan frequently.
Add bouillon cube dissolved in water to pan.
Stir to dissolve pan juices and drippings.
Add chicken and peppers to pan.
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 and sprinkle over ready dish.