1/4 c. extra virgin olive oil
1/4 tsp. each salt and pepper (or to taste)
4 chicken breasts, cut up
2 tbsp. all purpose flour
2 green bell peppers, cored and chopped
1 cup mushrooms
1 c. celery, thinly sliced
1 c. onion, chopped
3 cloves garlic, minced or 1/4 tsp. garlic powder
2 c. chicken low sodium stock

Heat pan. Add butter, peppers, onion and celery. Sauté vegetables, then add chicken stock. Simmer over low heat for 30 minutes. Add chicken and sprinkle in flour (it helps to sprinkle flour over broth using a fine-mesh sieve). Simmer for another 30 minutes.

Can be served alone or over cooked pasta or rice.

4 servings.