1 lb chicken tenders
1 cup Almond Flour
2 tsp Picante Passion
2 Tbsp Organic Red Palm Oil or your own favorite
1 small onion, chopped
3 cups red, yellow and green bell pepper slices, frozen, fresh or pickled.
1 cup champagne or sparkling wine
Toss chicken in flour and Picante Passion.
Place in large skillet with the oil and onions.
Once lightly browned, add champagne and peppers.
Let simmer for about 20 minutes.
Check chicken (I like mine a bit chared and crunchy), once it is tender to your liking, remove from pan.
Serve hot over rice, pasta, polenta or salad.