1 fryer or chicken breast
4 tbsp. olive oil
1 lg. onion
1/2 c. all-purpose flour
1 tsp. salt
1/4 tsp. black pepper
2 1/2 c. fresh tomatoes, chopped
1 c. chopped bell pepper
1 lg. clove garlic, minced
1/2 c. white wine (optional)
1/2 pkg. fettucini

Cut chicken into serving pieces. Skin and debone. In large skillet, heat 2 tablespoons oil, add onions and cook until limp. Remove onions from skillet.

In a plastic bag, mix flour, salt, and pepper. Dredge chicken pieces lightly in this mixture. Add remaining 2 tablespoons oil to skillet. Fry chicken until brown. Add tomatoes, bell pepper, garlic, and onion. Cover and simmer on low heat for 45 minutes. Serve over pasta. Can also be served over rice.