Roman Chicken

Cut up chicken into small chunks; dredge in seasoned flour and brown in a skillet with a little hot oil (olive oil is best), turning once or twice.

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

Quarter the tomatoes.

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.

Cover and lower heat until vegetables are just done.

Serve over steamed rice. Simply delicious.