2 whole chicken breasts, boned and skinned, cut into 1 1/2 inch cubes
1 sm. yellow squash, sliced thin
1 sm. zucchini, sliced thin
1 med. onion, sliced thin lengthwise
1/2 green pepper, cut into thin strips
1/2 red pepper, cut into thin strips
1/4 c. dry white wine
1-2 cloves chopped garlic

Dredge chicken in flour with salt and freshly ground pepper. Saute chicken pieces in about 2 tbsp. of olive oil and 4 tbsp. of butter until just golden. Add sliced vegetables and saute for 1-2 minutes. Add wine and 1/2 tsp. crumbled rosemary and 1/2 tsp. dry oregano. Cover and cook until tender, about 2-4 minutes. Mushrooms may also be added with vegetables.