Lemon-pepper chicken stir-fry

Yield: 4 Servings

Ingredients:

4 ea Breasts

Instructions:

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 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