Roman Chicken

1. 1

   Cut up chicken into small chunks;

2. 2

   dredge in seasoned flour and brown in a skillet with a little hot oil (olive oil is best), turning once or twice.

3. 3

   While chicken browns, seed the peppers and cut in bite sized pieces.

4. 4

   Quarter the tomatoes.

5. 5

   After chicken is browned, add vegetables all at once followed by 1/2 to 1 cup wine; turn up fire and toss lightly until bubbling.

6. 6

   Cover and lower heat until vegetables are just done.

7. 7

   Serve over steamed rice. Simply delicious.

* Per serving · 4 servings · Values may vary.