tablespoons all-purpose flour
lb boneless skinless chicken breasts, cut into 1-inch pieces
tablespoons olive oil
red onion, cut into wedges (about 1 1/2 cups)
yellow bell pepper, seeded and coarsely chopped (about 1 3/4 cups)
oz fresh sugar snap peas (about 1 cup)
cloves garlic, finely chopped
cup chicken broth
tablespoons cider vinegar
teaspoon lemon pepper seasoning
tablespoons chopped fresh oregano leaves
1In medium bowl, mix flour, salt and pepper. Add chicken; toss until evenly coated.
2In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Cook chicken in oil about 10 minutes, turning occasionally, until brown on outside and no longer pink in center. Remove chicken from skillet and keep warm.
3In same skillet, heat remaining 1 tablespoon oil until hot. Cook onion, bell pepper and peas in oil about 6 minutes, stirring occasionally, until crisp-tender. Add garlic; cook 30 seconds, stirring constantly. Return chicken to skillet. Stir in broth, vinegar and lemon pepper seasoning. Cook about 1 minute or until hot. Sprinkle with oregano.