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© Meredith Corporation. All rights reserved. Used with permission.
In a shallow dish, combine flour, salt and black pepper. Dip chicken breast halves in flour mixture, turning to coat both sides.
In a large skillet, heat oil over medium heat; add chicken . Cook for 8 to 12 minutes or until chicken is no longer pink (170°F), turning once. Remove chicken from pan and cut up if desired; cover to keep warm.
Add bell peppers, onion and garlic to pan. Cook and stir for 2 minutes. Remove skillet from heat. Add tomatoes, wine (or broth) and lemon juice to skillet. Return to heat. Bring to boiling; reduce heat. Boil gently about 4 minutes more or until liquid is slightly thickened. Stir in parsley.
Serve pepper mixture and chicken in shallow bowls. If desired, serve with baguette slices.