Name: Lemon-Pepper Chicken Stir-Fry
Ingredients: 4 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 ts 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

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Poultry, Stirfry, Dpiinc	4	Servings

INGREDIENTS

4		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	ts	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

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

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