Roman Chicken

Directions

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.