1 1/2 lb. boneless skinless chicken breast
1 tsp. salt
1 tsp. paprika
1/2 c. vegetable oil
1/3 c. lemon juice
1 clove garlic
1 1/4 tsp. prepared mustard
1/4 tsp. nutmeg
1/2 tsp. sugar
1/3 c. flour
1/4 c. shortening (or vegetable oil)
1 med. sweet onion, sliced
1/3 each: green bell pepper, yellow bell pepper, red bell pepper, cut in strips
2 chicken bouillon cubes
6 pimento stuffed olives, sliced (OPTIONAL)

Cut chicken into serving pieces, slices about 1/2 inch wide. Combine salt, paprika, salad oil, lemon juice, garlic, prepared mustard, nutmeg, and sugar in a small bowl; beat well with a wire whisk. Arrange chicken in a shallow baking pan/bowl; pour sauce over chicken, turning pieces to coat well. Marinate for 15 minutes.

Remove garlic and discard; remove chicken from marinade. Shake chicken in a plastic bag with the 1/3 cup flour to coat well.

Brown chicken in hot shortening/vegetable oil in skillet. Add onion and bell peppers. Combine bouillon cubes with 1 cup boiling water, stir until dissolved; add to the remaining sauce. Pour the sauce mixture over chicken.

Simmer, covered, for about 40 minutes or until the chicken is tender and opaque. Optional: Stir in olives; simmer for 2 minutes longer. Yield: 4 to 6 servings.