Chicken Madrid - cooking recipe

Ingredients

3 Tbsp. margarine
6 boneless, skinless chicken breast halves
1 medium green bell pepper
1 medium red bell pepper
1 medium yellow bell pepper
1 tsp. minced garlic
1 (16 oz.) can stewed tomatoes
1/4 c. fresh parsley

Preparation

Melt margarine in large skillet over medium heat. Add chicken. Brown on both sides and remove from pan.
Put onion, peppers and garlic in pan. Saute, stirring constantly, until onions are translucent.
Return chicken to pan.
Pour in tomatoes.
Reduce heat to medium-low.
Simmer, uncovered, for 15 to 20 minutes. Cover with fresh parsley. Serve over rice.