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  1. #1
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    Join Date
    Dec 2009


    Default Pepper Chicken Piccata

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    3 tablespoons vegetable oil
    2 red bell peppers, seeded and diced
    2 large sweet onions, peeled and cut into wedges
    1 1/2 pounds skinless, boneless chicken breast halves - cut into cubes
    2 cloves garlic, minced
    1 pinch ground cayenne pepper
    1 lemon, juiced
    2 tablespoons butter
    2 tablespoons chopped fresh parsley
    salt and pepper to taste

    In a large skillet, heat oil. Saute red bell peppers and onions until they begin to soften. Remove from skillet with a slotted spoon and set aside. Add cubed chicken to skillet and brown lightly. Add garlic and ground red pepper. Reduce heat slightly and saute, covered, for 1 to 2 minutes, until garlic is golden brown.
    Using a wooden spoon, add lemon juice, stirring to break up particles on bottom of skillet (deglazing). Add butter/margarine, stirring and blending well into the sauce. 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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