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Ingredientes
- 4 x Breasts, chicken, halves, broiler/fryer, boned, skinned
- 1 Tbsp. Oil, olive
- 1 med Pepper, red, seeded, cut into 1/4-inch strips
- 1 med Pepper, green, seeded, cut into 1/4-inch strips
- 1 med Onion, cut into 1/2 inch wedges
- 1 tsp Pepper, lemon, divided
- 1/2 c. Broth, chicken
- 2 Tbsp. Juice, lemon
- 1 1/2 tsp Cornstarch
- 1 Tbsp. Capers, liquid removed Capellini, cooked Parsley, minced
Direcciones
- Pour the oil into a large non-stick fry pan over medium-high heat.
- Add in pepper strips and onion and cook, stirring, about 3 to 4 min or possibly till vegetables are crisp tender.
- Remove the vegetables; set aside.
- To the drippings remaining in the pan, add in the chicken, and sprinkle a 1/2 tsp. of the lemon pepper over the chicken and stir-fry for 5 min or possibly till the chicken is lightly browned and fork tender.
- In a small bowl, mix together broth, lemon juice, remaining lemon pepper, and cornstarch.
- Add in to the chicken and cook, stirring, till slightly thickened.
- Stir in the capers and reserved vegetables; heat through.
- Serve over capellini or possibly other thin pasta. Garnish with minced parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 4 servings | |
| Calories 103 | |
| Calories from Fat 36 | 35% |
| Total Fat 4.11g | 5% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.1g | |
| Cholesterol 27mg | 9% |
| Sodium 193mg | 8% |
| Potassium 186mg | 5% |
| Total Carbs 4.85g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 2.18g | 1% |
| Protein 11.41g | 18% |
