Tender Chicken for Two

From Simple and Delicious (May/June 2007), page 21.

Prep/Total Time: 30-40 min.
Yield: 2 servings

¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
2 boneless skinless chicken breast halves (6 ounces each)
3 tablespoons vegetable or canola oil
½ cup chopped onions
½ cup sliced mushrooms
½ cup chopped green pepper
½ cup ketchup
¼ cup water
¼ cup sherry or chicken broth
Hot cooked rice

Place the flour, salt, and pepper in a large resealable plastic bag; add chicken and shake to coat. In a large skillet, brown chicken in oil over medium heat for 3½-4 minutes on each side. Remove and keep warm.

In the same skillet, sauté the onion, mushrooms, and green pepper until crisp-tender. Stir in the ketchup, water, and sherry or broth. Add chicken; cook, uncovered over medium heat for 14-16 minutes or until juices run clear and sauce is thickened.