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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Recieved this in an email from another site and couldn't find it on here - the picture looks amazing and as DH and I love this type of fast but flavorful recipe know it will be good. It also says that prep can be done a day ahead which is always nice if there's company. Serve with steamed rice or over pasta Ingredients:
3 tablespoons vegetable oil |
2 red bell peppers, seeded and diced |
2 large sweet onions, peeled and cut into wedges |
1 1/2 lbs chicken breast halves, cut into cubes |
2 garlic cloves, minced |
1 pinch cayenne pepper |
1 lemon, juiced |
2 tablespoons butter |
2 tablespoons fresh parsley, chopped |
salt and pepper |
Directions:
1. In a large skillet, heat oil.
2. Saute red bell peppers and onions until they begin to soften.
3. Remove from skillet with a slotted spoon and set aside.
4. Add cubed chicken to skillet and brown lightly.
5. Add garlic and ground red pepper.
6. Reduce heat slightly and saute, covered, for 1 to 2 minutes, until garlic is golden brown.
7. Using a wooden spoon, add lemon juice, stirring to break up particles on bottom of skillet (deglazing).
8. Add butter/margarine, stirring and blending well into the sauce.
9. Return bell pepper and onion to skillet, stir all together and add parsley. Season with salt and pepper to taste and serve.
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