Dredge chicken into seasoned flour and saute in a hot skillet with 1 tblsp. butter and olive oil until cooked. Remove and set aside.

Add remaining oil and butter to skillet and Saute mushrooms for 3-4 minutes;then add drained peppers and saute an additional 4 minutes. Add vermouth and stock. Bring to a slow simmer and then return chicken to the pan. Continue to cook on med heat for an additional 5-7 minutes or until chicken is fully cooked. Coat chicken in the sauce. Serve Warm.