Place the flour in a shallow dish. Coat the chicken cutlets with flour.
In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken, and cook for 3 to 4 minutes per side, or until golden. Remove the chicken to a platter; set aside.
Add the garlic, onions, and bell peppers to the skillet, and sauté for 5 to 8 minutes, until the peppers are crisp-tender.
Return the chicken to the skillet; spoon the vegetables over the chicken. Add the wine, bouillon, tarragon, salt, and black pepper; stir until the bouillon is dissolved.
Cover, and cook over low heat for 18 to 20 minutes, or until no pink remains in the chicken. Serve topped with the vegetables and sauce.
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