Directions

1. Rinse chicken well and pat dry. Slice into 1/4-inch thick slices. Place in half hotel pan and sprinkle flour evenly over top of chicken slices. Toss to coat completely.
2. Heat oil in large, wide skillet over medium-high heat; add chicken pieces and sauté several minutes or until lightly browned, about 8 minutes.  
3. Add sausage and continue to cook until heated through, stirring often, about 5 minutes. Stir in shrimp and peppers and continue to sauté until shrimp are just pink, about 5 minutes.
4. Pour in soup and bring to a simmer; cook 5 minutes, stirring occasionally.  
5. Stir in cilantro and hold.
6. Heat to an internal temperature of 165°F. or higher for 15 seconds. Hold hot at 140°F or higher for service.
7. For Each Serving: Ladle 10 oz. warm mixture over top of 1 cup cooked, hot rice to serve. Garnish with a sprig of cilantro to serve.