Instructions: 1. Core and coarsely chop tomato. Halve, core and seed bell pepper and poblano pepper, then chop both coarsely. Halve and thinly slice red onion.

2. Mix flour, chili powder and cumin on a sheet of waxed paper. Coat chicken with seasoned flour, shaking off any excess (reserve remaining seasoned flour).

3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts and cook 3 to 4 minutes on each side, turning once, until lightly browned. Remove to a plate with slotted spoon.

4. Add tomato, peppers and onion to oil in skillet. Cook over medium-high heat 2 to 3 minutes, stirring occasionally, until vegetables wilt.

5. Stir remaining seasoned flour into chicken broth in a small bowl or measuring cup until blended. Stir into skillet and bring to a boil. Add chicken, salt and pepper.

6. Cover and simmer 8 to 10 minutes, stirring sauce and turning chicken occasionally, until vegetables are tender, sauce is slightly thickened and chicken is cooked through.

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