2 whole chicken breasts, split & skinned
1 tbsp. flour quantity?
1/8 tsp. black pepper
1 tsp. olive oil quantity?
3 cloves garlic, minced
2 onions, chopped
1 pepper, green, yellow or red, chopped
1 tsp. rosemary
Red pepper flakes (optional) if you like it hot
1 can tomatoes (2 c.)
Black olives, sliced

Heat oil in a large skillet. Add chicken which has been dredged in flour. Brown well, meat side down and turn chicken over and add all other ingredients except tomatoes and olives. Cook for about 10 minutes until onion is soft. Add tomatoes and olives and cook for 25 to 30 minutes longer until chicken is done. Turn chicken occasionally.

Add 1 teaspoon of bouillon (or 1 cube) last part of cooking time.