Shrimp, Scallop And Chicken Provencal - cooking recipe

Ingredients

1/2 c. olive oil
1/2 lb. shelled and deveined shrimp
1/4 lb. bay scallops
6 whole (about 6 lb.) chicken breasts, boned and skinned
2 lb. onions, sliced
2 green peppers, sliced
2 red peppers, sliced
1 c. chicken broth
2/3 c. canned Italian plum tomatoes, drained and seeded
4 Tbsp. tomato paste
6 garlic cloves, finely chopped
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. basil
1/2 tsp. oregano

Preparation

In large skillet, heat oil over medium-high heat.
Saute shrimp just until pink and scallops just until firm.
Remove with slotted spoon; set aside.
Add chicken to skillet; saute just until cooked.
Remove with slotted spoon; set aside.