Cilantro Chicken Stir-Fry


4 boneless skinless chicken breasts
1 red bell pepper
1 orange bell pepper
2 bunches fresh cilantro
3/4 cups white wine or chicken stock
3 Tablespoons olive oil
salt, pepper and granulated garlic to taste


Wash the chicken vegetables and chop into large chunks. Heat your large skillet. While waiting, season chicken chunks with salt, pepper and granulated garlic. Put olive oil into hot skillet and add chicken chunks. Cook and toss chicken until it's brown on all sides (usually takes about 5 minutes). Push chicken to one side of skillet; add a touch more olive oil and the bell peppers. Saute for 1 minute and combine with the chicken already in the skillet. Cook 1 minute more then add wine or chicken stock. Increase heat slightly to reduce liquid and cook for 2 minutes. Now you can add the cilantro (go ahead and mix it with the chicken peppers). Cover and simmer for 2 minutes. Serve immediately with rice, tossed salad and a crusty bread. Serves 4