4 ea Breasts, chicken, halves,
— broiler/fryer, boned, — skinned 1 tb Oil, olive
1 md Pepper, red, seeded, cut
— into 1/4-inch strips 1 md Pepper, green, seeded, cut
— into 1/4-inch strips 1 md Onion, cut into 1/2 inch
— wedges 1 t Pepper, lemon, divided
1/2 c Broth, chicken
2 tb Juice, lemon
1 1/2 ts Cornstarch
1 tb Capers, drained
Capellini, cooked Parsley, chopped
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 1/2 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