Mix together in a small bowl:
1/4 cup flour
1/2 teaspoon ground black pepper
1 teaspoon salt
Cut in small 1-inch cubes
1 lb skinless, boneless chicken breasts
Coat chicken with flour mixture.
Heat in large skillet over medium high heat:
2 tablespoons olive oil
Add chicken and cook and stir for 5 minutes until lightly browned. Remove chicken from skillet.
Heat in same skillet:
1 tablespoon olive oil
8 oz thinly sliced fresh mushrooms
1 medium onion, coursely chopped
1 medium green bell pepper, cut into thin strips
Cook and stir for 5 minutes, or until tender.
14 oz can diced tomatoes, undrained
8 oz can tomato sauce
1 teaspoon minced garlic
1 teaspoon crushed majoram
1/2 teaspoon dried oregano leaves
1/2 teaspoon crushed rosemary leaves
1/2 teaspoon thyme leaves
Bring to boil, frequently stirring.
Return chicken to skillet, cover and cook for 5 minutes.
Serve over cooked pasta or rice.
My kids love helping me cook, and this is a great dish for them to lend a helping hand. Of course, be careful around the heat!