Chicken and Peppers
  • 2 whole chicken breasts
  • 1/4 cup flour
  • 1/4 cup butter
  • 1 whole bell peppers
  • 1 whole red peppers
  • 1 cup white wine
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon thyme, crumbled
  • 1 tablespoon fresh parsley, chopped
  • 1 bay leaf
  • salt and pepper, to taste
  1. Split chicken breasts in half. Dredge in flour seasoned with salt and pepper. Melt butter in skillet. Brown chicken breasts in butter. Remove to a shallow, covered baking dish. Saute peppers until limp. Add to chicken. Add wine to skillet and cook for a minute, scraping bits from bottom of pan with a wooden spoon. Remove skillet from heat, add herbs to wine, and pour over chicken. Cover baking dish. Bake at 350 degrees for 30-35 minutes, basting once or twice during cooking.