4 lg. chicken breast halves, boneless and skinless
1/3 c. flour
4 tbsp. olive oil, divided
1 lg. onion, sliced
2 red bell peppers, seeded and cut into 1 inch strips
1 c. fresh mushrooms, sliced
Salt and pepper to taste
1 tbsp. parsley finely chopped

Heat oven to 350 degrees. In a shallow plate dredge chicken in flour; shake off excess. IN a large skillet heat 2 tablespoons of the oil. Quickly sautee the chicken over medium high heat, turning over once, until lightly browned. Remove to a 2 quart, covered baking dish. Heat remaining oil in skillet over medium heat saute onions, pepper strips and mushrooms, tossing occasionally, until onions are wilted and peppers are crisp tender. Season with salt and pepper. Bake, covered for 30 minutes. Uncover, bake 10 minutes more. Sprinkle parsley over all. Serve.