Heat oil in Dutch over over medium-high heat. Add peppers, onions and mushrooms and saut?, stirring constantly for 15 to 20 minutes.
Add garlic and cook 2 more minutes. Stir in tomatoes, herbs, wine and bouillon. Lower heat and let simmer while preparing chicken.
Heat 1 Tbsp olive oil in a large nonstick skillet.
Dredge chicken in flour and sauté until golden. Do not crowd skillet; add more olive oil as necessary. As pieces are browned, add to tomato-pepper sauce. When all pieces have been added, cover and simmer 10 minutes to finish cooking chicken.
Serve sauce over pasta.Makes 4 Source: