Lemon-Pepper

-- broiler/fryer, boned, -- skinned 1 tb Oil, olive

1 md Pepper, red, seeded, cut 1 md Pepper, green, seeded, cut 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

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,