Preparation / Directions:
In resealable food storage plastic bag, combine flour, salt and pepper; shake to mix. Add chicken to bag a few pieces at a time; seal bag and shake to coat.
Heat oil in large skillet or Dutch oven over medium-high heat until hot. Add chicken; cook until golden brown on all sides.
Remove chicken from skillet. Add onion and garlic to skillet; cook over medium heat until tender. Add tomatoes. Return chicken to skillet; cover and cook over medium-low heat for 30 minutes.
Add zucchini, red pepper and yellow squash; cover and cook an additional 5-10 minutes or until chicken is fork-tender, juices run clear, and vegetables are crisp-tender.
Remove chicken from skillet; place on serving platter. Add basil to vegetables in skillet; mix well. Serve vegetables over chicken.
Note: Two cups of canned diced tomatoes can be used in place of the fresh ones.
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