Chicken Murphy

2 TBLSP Olive Oil
1 lb Chicken breasts, sliced lengthwise and pounded thin
Salt and Pepper
1 Potato cut into chunks
8 Oz Baby Bella Mushrooms, sliced
1 Small onion, halved and sliced
1 Small Red Pepper. Sliced
3 Cloves Garlic, minced
1 tsp Onion powder
1 tsp Garlic powder
¼ Cup Flour
2 Cups Chicken broth
1 tsp Gravy Master (optional, it adds a little extra seasoning and a rich brown color to the sauce)
2-3 Hot Cherry Peppers. sliced with a little of the juice
1 tsp Salt and a nice grinding of Pepper

Heat the olive oil in a cast iron pan over medium heat, sprinkle the chicken on both sides with salt and pepper to taste. Cook for just about 3 minutes on each side.

Transfer the chicken to the plate.
Add the potato chunks, mushrooms, onion, peppers, garlic, onion powder, garlic powder to the pan and cook, stirring frequently, until the potatoes are just about tender.

Stir in the flour and cook for a few more minutes

Turn the heat to high and stir in the chicken stock, Gravy Master (if using) and salt and pepper

Add the chicken back to the pan

Bring the liquid to a boil until the thickens to a gravy, reduce the heat to a simmer and let cook for about 5-10 minutes more.

Serve right out of the cast iron pan and enjoy!