| 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
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