Chicken Madrid - cooking recipe

Ingredients

3 Tbsp. margarine
6 boneless, skinless chicken breast halves (about 1 1/2 lb.)
1 medium size red onion, thinly sliced and separated into rings
1 medium size green bell pepper, cut into thin strips
1 medium size red bell pepper, cut into thin strips
1 tsp. minced garlic (1 clove)
1 (16 oz.) can stewed tomatoes

Preparation

Melt margarine in a large skillet over medium-high heat.
Add chicken. Brown on both sides and remove to a plate.
Add onion, bell peppers and garlic to skillet. Cook, stirring constantly, until onion is transparent. Return chicken to skillet.
Pour in tomatoes. Reduce heat to medium-low and simmer, uncovered, 15 to 20 minutes.