Ingredients

• 2 tablespoons all-purpose flour
• 4 skinless boneless, chicken breast halves
• 1 tablespoon olive oil
• 1 large green pepper, cut into thin bite-sized strips
• 1 large yellow pepper, cut into thin bite-sized strips
• 3 garlic cloves, minced
• 1 large onion, halved and thinly sliced
• 1 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 14 1/2 ounces diced tomatoes, undrained
• 1/4 cup reduced-sodium chicken broth
• 1/3 cup sliced pitted ripe olives
• 1 tablespoon snipped fresh oregano

Instructions

1. Place flour in a shallow dish. Dip chicken into flour to coat. In a large skillet cook chicken in hot oil over medium-high heat about 4 minutes or until chicken is browned, turning once. Remove chicken.

2. Add sweet peppers, onion and garlic to skillet. Cook and stir for 3-4 minutes or until vegetables are nearly tender. Add paprika and cayenne pepper. Cook and stir for 1 minute more.

3. Stir in undrained tomatoes, broth and olives (this is where I add about 1/8 cup wine). Bring to boiling. Return chicken to skillet, spooning tomato mixture over chicken. Reduce heat. Simmer, covered, about 10 minutes or until chicken is tender and no longer pink.

4. Transfer chicken to a serving platter. Stir snipped oregano into tomato mixture. Spoon tomato mixture over chicken. If desired, garnish with some oregano leaves.