Chicken and Succotash Skillet

Lightly coat chicken pieces with 1 tablespoon of flour.

Melt half the butter in a large nonstick skillet over medium-high heat. Add chicken and cool 5 to 7 minutes, turning once, until lightly golden.

Remove to plate with slotted spoon.

Reduce heat to medium.

Melt remaining butter in skillet; add onion and cook about 4 minutes, stirring often.

Add bell pepper and cook 2 to 3 minutes, until onion is translucent and pepper is crisp-tender.