2 oz. oil
2 oz. flour
1 lg. red pepper
1 lg. green pepper
1 med. onion
1 qt. chicken stock
4 med. tomatoes, peel, seed, and dice
1/4 lb. sweet butter
4 tsp. poultry magic
Flour as needed
2 tsp. capers, drained
8 chicken breast, boneless and skinless

Heat the 2 ounces of the oil; add the flour. Stir continuously over medium heat until the roux is nutty in smell and light brown in color. Add the peppers, onions, capers, and 3 teaspoon of the seasoning. Remove from heat. Stir in the stock and simmer for approximately 6-8 minutes. Set aside. In a large frying pan with 1/8 inch of hot oil, pan fry the chicken and remove to a warm serving platter. Add the 1/4 pound butter to the sauce mixture and shake back and forth until dissolved. Pour over the chicken and serve with rice or pasta.