112-ounce jar of roasted red peppers, finely chopped
8 to 10 California pitted black olives, thinly sliced
2 to 3 tablespoons capers (optional)
In an 8 inch, nonstick skillet, heat butter or margarine. Saute diced onion until soft. Add roasted red peppers and olives, and simmer for 4-5 minutes. Add capers if desired.
On waxed paper, mix flour and salt. In a bowl, beat egg with a fork. Coat chicken with flour mixture, then dip in the egg.
In a nonstick skillet, heat oil over medium-high heat. Add chicken, and cook 3-4 minutes until golden brown. Reduce heat to medium, turn chicken, and cook about 5 minutes longer, until second side is also golden brown.
Place chicken on plate and top with roasted red pepper and olive mixture.
Serve with white rice and a vegetable such as broccoli or asparagus.