Ingredients:

• 3 tablespoons all-purpose flour
  
• Salt and pepper, to taste
  
• 1-1/2 pounds skinless and boneless chicken, cut into 1-inch thick strips
  
• 2 tablespoons olive oil
  
• 1 clove garlic, minced
  
• 1 onion, chopped
  
• 1 red bell pepper, seeded and chopped
  
• 1/3 cup low sodium, nonfat chicken broth
  
• 1/3 cup dry white wine (alternatively, you may use water)
  
• 1 14-ounce can of peeled tomatoes, drained and coarsely chopped
  
• 1/4 cup brine-cured pitted green olives
  

*Note: Olives may be left out to reduce the overall sodium for this recipe to meet your personal dietary goals.

Directions:

1. Combine flour, salt and pepper into a medium bowl. Add chicken strips and toss to coat.
   
2. Heat oil in a large skillet or Dutch oven over high heat. Add the chicken then brown all sides. Transfer chicken to a plate then set aside.
   
3. Reduce heat to medium then add garlic and onion and cook until onions turn translucent. Add the bell pepper and cook an additional 5 minutes.
   
4. Stir in the broth, wine, tomatoes, olives and chicken. Cook for about 15 minutes or until bell peppers are tender then serve.