heres a good hot one for y'all that like it that way...

14 or so ounzes of chicken
4 oz of butter
1/4 cup white wine
2 table spoons olive oil
minced onion
tablespoon minced garlic
jalapeno pepper (here you can make it as hot or mild as you like)
parsley flakes
can of stewed tomatoes, or dice up fresh and use them
diced green or red bell pepper
glob of tomatoe paste (tablespoon)
mushrooms
chopped green onions
salt and pepper to taste
cayanne pepper, paprika bout a 1/4 teaspoon each
lemon pepper or lemon zest
and if ya like, dried pepper flakes.

melt the butter, add the chicken and cook it till its almost done...put all that in a warm oven for later use.
in the same pan, deglaze with the wine and reduce till almost dry...add the olive oil, onions, garlic and cook till the onions are translucentadd in the peppers, mushrooms and tomatoes, seasonings ect...simmer for 15 minutes or so...keeping it moving.
add the chicken and butter and all collected sauce to the tomatoe and pepper mix...simmer some more, I like to serve it over rice, and I also add the fresh bell peppers last, so they stay more crisp.