pepper chicken piccata

Ingredients

• Servings: 4
• 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

Recipe

• 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.