| 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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