Pound chicken lightly between sheets of plastic wrap to flatten. Dust lightly with flour.
Melt 15 mL Becel® Light margarine in large skillet and cook chicken over medium-high heat until thoroughly cooked, about 6 minutes. Remove chicken and set aside.
Melt remaining Becel® Light margarine in same skillet and cook red pepper, stirring occasionally, 1 minute. Stir in remaining ingredients and cook over medium heat, stirring constantly, until sauce thickens to a glaze. Return chicken to skillet to heat through, turning to coat pieces.