| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Dpiinc, Poultry, Stirfry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Breasts, chicken halves |
|
|
broiler/fryer boned |
|
|
skinned |
| 1 |
T |
Oil, olive |
| 1 |
|
Pepper, red seeded cut |
|
|
into 1/4-inch strips |
| 1 |
|
Pepper, green seeded cut |
|
|
into 1/4-inch strips |
| 1 |
|
Onion, cut into 1/2 inch |
|
|
wedges |
| 1 |
t |
Pepper, lemon divided |
| 1/2 |
c |
Broth, chicken |
| 2 |
T |
Juice, lemon |
| 1 1/2 |
t |
Cornstarch |
| 1 |
T |
Capers, drained |
|
|
Capellini, cooked |
|
|
Parsley, chopped |
INSTRUCTIONS
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 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”