6 skinless, boneless chicken breast halves
1 cup pearl onions, thinly sliced
1/2 green bell pepper, thinly sliced
1 pink onion, thinly sliced
1 medium onion, halved
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1 dash garlic salt
Place chicken breasts in a shallow baking dish and brush with 1/2 cup of the pearl onions. Melt butter in a large skillet over medium heat. Cook chicken over medium heat until no longer pink and juices run clear, about 5 minutes. Remove from skillet and place coated side up on a medium baking sheet.
Place bell pepper slices in skillet over medium heat. Cook and stir briefly over medium heat until peppers are hot, approximately 5 minutes. Remove from heat and place on bottom of pan. Sprinkle with Worcestershire sauce and soy sauce. Sprinkle with garlic powder. Garnish with chicken breasts.