Recipe - Lemon-Pepper Chicken Stir-Fry

4 Breasts, chicken, halves,
broiler/fryer, boned,
skinned
1 tablespoon Oil, olive
1 md Pepper, red, seeded, cut
into 1/4inch strips
1 md Pepper, green, seeded, cut
into 1/4inch strips
1 md Onion, cut into One half inch
wedges
1 teaspoon Pepper, lemon, divided
One half cup Broth, chicken
2 tablespoon Juice, lemon
1 One half teaspoon Cornstarch
1 tablespoon Capers, drained
Capellini, cooked
Parsley, chopped

Pour the oil into a large nonstick fry pan over mediumhigh 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 One half teaspoon of the lemon pepper over the chicken and
stirfry 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, 199479622

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/dpi.zip