1
: Dust chicken breasts with flour, reserving any excess.
2
: Heat 1 tbsp (15 ml) vegetable oil in large non-stick skillet over medium-high heat. Brown chicken, about 2 minutes per side. Transfer to plate; tent with foil to keep warm. Heat remaining vegetable oil in skillet. Cook mushrooms, red pepper, onion, oregano and pepper 5 minutes or until softened. Stir in reserved flour.
3
: Dissolve bouillon cube in water; stir into skillet along with evaporated milk. Return chicken to pan. Cover and simmer 6 to 8 minutes or until chicken is cooked through.