Lemon-pepper chicken stir-fry

4 servings

Ingredients

Quantity Ingredient
4 eaches Breasts, chicken, halves, broiler/fryer, boned, skinned
1 tablespoon Oil, olive
1 medium Pepper, red, seeded, cut into 1/4-inch strips
1 medium Pepper, green, seeded, cut into 1/4-inch strips
1 medium Onion, cut into 1/2 inch wedges
1 teaspoon Pepper, lemon, divided
½ cup Broth, chicken
2 tablespoons Juice, lemon
1½ teaspoon Cornstarch
1 tablespoon Capers, drained
Capellini, cooked
Parsley, chopped

Directions

Pour the oil into a large non-stick fry pan over medium-high heat. Add pepper strips and onion and cook, stirring, about 3 to 4 minutes or until vegetables are crisp tender.

Remove the vegetables; set aside.

To the drippings remaining in the pan, add the chicken, and sprinkle a ½ teaspoon of the lemon pepper over the chicken and stir-fry for 5 minutes or until the chicken is lightly browned and fork tender.

In a small bowl, mix together broth, lemon juice, remaining lemon pepper, and cornstarch.

Add to the chicken and cook, stirring, until slightly thickened.

Stir in the capers and reserved vegetables; heat through.

Serve over capellini or other thin pasta. Garnish with chopped parsley.

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc.

: Georgetown, Delaware, 19947-9622 From: Rob Stewart Date: 09-08-94

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