----------------- Meal-Master ------------------
 
      Title: Lemon-Pepper Chicken Stir-Fry
 Categories: Poultry, Stirfry, DPIinc
   Servings: 4
 
       4 ea Breasts, chicken, halves,                                    
            -- broiler/fryer, boned,    
            -- skinned  
       1 tb Oil, olive
       1 md Pepper, red, seeded, cut
            -- into 1/4-inch strips
       1 md Pepper, green, seeded, cut
            -- into 1/4-inch strips
       1 md Onion, cut into 1/2 inch
            -- wedges
       1 ts Pepper, lemon, divided
     1/2 c  Broth, chicken
       2 tb Juice, lemon
   1 1/2 ts Cornstarch
       1 tb Capers, drained
            Capellini, cooked
            Parsley, chopped
  
        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
 
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