Chicken Kamouh - cooking recipe

Ingredients

8 chicken cutlets
1/2 c. flour
4 Tbsp. butter
1 (8 oz.) can mushrooms in butter
4 medium size peppers, chopped into bite size pieces
1 c. Marsala wine or you can substitute teriyaki sauce

Preparation

Cut chicken cutlets into cubes, about 1/2 to 1-inch.
Roll chicken pieces in flour.
In large pot, saute floured chicken in butter until lightly browned, over low heat.
Add mushrooms and peppers into pan.
Add wine and cover.
Simmer for 30 minutes or until peppers are softened.
This meal can be served over rice or noodles.