Penthouse Chicken

4-6 chicken breasts, cut into chunks or strips

Sauce:
1 can tomato soup
2 cups water
Dashes of salt, pepper, garlic
2 Tbsp vinegar
pinch of thyme
2 sliced bell peppers
1 sliced onion

Cook chicken in a bit of olive oil. In a large ziploc bag, mix 1 cup flour, salt and pepper, garlic powder. Add cooked chicken and shake until everything is covered. Return chicken to pan and brown. In a medium bowl, mix soup, water, vinegar and spices. Pour over chicken, put the lid on and simmer for 30 minutes.
Add peppers and onions and simmer for 15 more until peppers are tender. Serve over rice.