*  Exported from  MasterCook  *
 
                       LEMON-PEPPER CHICKEN STIR-FRY
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       ea           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       t            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
  
 
 
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