Lemon Tuscan Chicken

3-4 chicken breasts (boneless, skinless)
VE Sea Salt, to taste
VE Pepper, to taste
2 Tbsp Olive Oil
2 small onions, finely sliced
1/2 cup bell peppers, sliced
2 tsp VE Tuscan Rub
1 Tbsp flour
1 cup chicken stock
juice of 1/2 a lemon
2 Tbsp honey

1. Cut chicken into large pieces. Season with salt and pepper.
2. Heat a large frying pan and add Olive oil. Cook chicken until no longer pink. Remove from heat and set aside, covering to keep warm.
3. Sauté onions and bell peppers until soft, then add VE Tuscan Rub and flour. Continue to cook for 1 minute.
4. Add chicken stock, lemon juice, honey and cooked chicken. Simmer uncovered for 8-10 minutes. Serve with rice.