<http://schema.org/recipeInstructions>
" In nonstick 12-inch skillet over medium-high heat, in 2 tablespoons hot salad oil, cook peppers, onions, and 1/2 teaspoon salt until tender and lightly browned. Stir in olives and 1/4 cup water; remove to bowl. In same skillet over high heat, in 1 tablespoon hot salad oil, cook chicken with 3/4 teaspoon salt until lightly brown, about 4 minutes. Cover; reduce heat to medium and cook 5 minutes longer or until juices run clear when chicken is pierced with a knife. Return vegetable mixture to skillet; heat through."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4831/chicken-peppers-and-onions-536/?src=shelter_footer>