4 each breasts, chicken, halves, - broiler, /fryer, boned, - s
1 tbsp oil, olive
1 medium pepper, red, seeded, cut - into 1/4, -inch strips
1 medium pepper, green, seeded, cut - into 1, /4-inch strips
1 medium onion, cut into 1/2 inch - wedges
1 tsp pepper, lemon, divided
1/2 cup broth, chicken
2 tbsp juice, lemon
1 1/2 tsp cornstarch
1 tbsp capers, drained
1 capellini, cooked
1 parsley, chopped
Directions
Pour the oil into a large non-stick fry pan over medium-high
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 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, 19947-9622
Servings: 4 servings
Lemon-Pepper Chicken Stir-Fry Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Fruit; Poultry
The History of Recipes
We can read the history of `recipes` back into distant history, in fact as far back into recorded history as early Egypt, and maybe further still. Interesting though that is, sadly, these old cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe found, according to academics are a few clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Closer to modern times, there were two recipe books which date from the 1300s - a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these are nothing to do with the indian food that is served today, but rather recipes for the types of meals cooked for the nobility of the time. During the next few hundred years, the rich and powerful families of Europe competed to offer the most exotic meals, and because of this chefs and their recipes were at a premium. However, it wasn`t until the 1800s that haute cuisine and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and writing down popular recipes of the day. By the time we get to the twentieth century, cookery publications are in great demand, mostly due to higher levels of literacy, leisure time and having more money to spend. |
We hope you enjoy this Lemon Pepper Chicken Stir Fry recipe.
