Chicken and Peppers

2 whole chicken breasts
1/4 cup flour
1/4 cup butter
1 whole bell peppers
1 whole red peppers
1 cup white wine
1 tablespoon fresh basil — chopped
1 teaspoon thyme — crumbled
1 tablespoon fresh parsley — chopped
1 bay leaf
salt and pepper, to taste

Split chicken breasts in half.
Dredge in flour seasoned with salt and pepper.
Melt butter in skillet.
Brown chicken breasts in butter.
Remove to a shallow, covered baking dish.
Saute peppers until limp.
Add to chicken.
Add wine to skillet and cook for a minute, scraping bits from bottom of pan with a wooden
spoon.
Remove skillet from heat, add herbs to wine, and pour over chicken.
Cover baking dish.
Bake at 350 degrees for 30-35 minutes, basting once or twice during cooking.
Serves 4.