4 boneless, skinless chicken breasts
1 large green pepper
1 large onion
1 can cream of mushroom soup
1 soup can of water
oil

Slice breasts horizontally to have 8 pieces of fillet. In oil, slowly brown chicken until no longer pink. Set aside. Slice pepper and onions, 1/4-inch widths. Add soup, pepper, onion and water to chicken. Return to medium heat and stir constantly until peppers and onions are the way you like them. Serve immediately. Serve with your own side dishes.