4 skinless, boneless chicken breasts
3 tbsp. olive oil
Juice of 1 lemon
1 tbsp. white wine Worcestershire sauce
2 tsp. ground green peppercorns
1 (14 1/2 oz.) can stewed tomatoes
Lg. handful fresh cilantro, chopped (can substitute 1 1/2 tbsp. dried)
Salt/pepper to taste
1/2 tsp. garlic powder
2 tbsp. flour
1/2 c. chicken broth
3 tbsp. chopped onion
3 tbsp. chopped bell pepper

Heat olive oil in skillet and brown chicken breasts on both sides. Add onion/bell pepper; cook until onion is clear. Remove chicken to a plate and add flour to remaining oil. Mix until thickened, then add chicken broth to make a sauce. Return chicken to skillet. Add white wine, Worcestershire sauce, lemon juice, tomatoes, garlic, peppercorns, cilantro, and salt/pepper. Cook, covered, on low 1/2 hour. Serve with rice or fettuccine. Can garnish with fresh avocados.