Honolulu Chicken

My mom's recipe.

1/4 cup flour
1/2 tsp. salt
Dash of pepper
4 chicken breast halves, skinned
2 Tbsp. vegetable oil
1 cup peach preserves
1/2 cup commercial barbecue sauce
1/2 cup diced onion
2 Tbsp. soy sauce
1 large green pepper, cut into strips
2 cans sliced water chestnuts, drained
Hot cooked rice.
Combine first 3 ingredients; dredge chicken in flour mixture. Heat oil in large skillet over medium heat. Add chicken and cook 2-3 minutes on each side or until browned. Remove chicken from skillet , drain, and return chicken to skillet. Combine preserves, barbeque sauce, onion and soy sauce. Mix well; pour over chicken. Bring to a boil, cover, and reduce heat. Simmer for 40 minutes, stirring often. Add green pepper and water chestnuts, and continue cooking for another 15 minutes. Serve over hot cooked rice.