Lay parchment paper over a flat surface (about 18 inches long).

Place chicken on parchment paper, using ½ garlic powder, black pepper & sea salt. Evenly distribute over chicken followed by a light dusting of the flour. Turn chicken over and repeat.

Evenly coat the sauté pan with the extra virgin olive oil over a low to medium flame to slowly heat the oil. Once heated (be careful not to burn the oil), add ½ of the scallions & peppers followed by the chicken pieces to the pan. Allow the chicken to cook for 8 – 10 minutes slightly covered, gently moving the chicken as needed. Add a little extra oil if the pan becomes dry add in slowly to avoid oil spatter.

Then turn the chicken over and continue cooking slightly covered for another 8-10 minutes, adding in the remaining scallions and peppers.

When the bottom of the pan becomes browned use a little white wine to deglaze the bottom of the pan – scraping the brown bits with a wooden spoon.

The chicken should have a nice browned look, the internal temperature should be 180 degrees, use a meat thermometer.

NOTE: should you choose to use chicken on the bone a longer cooking time will be needed.

Serve over pasta, with salad, veggies, farro or corn on the cob.