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 rice or capellini. Garnish with chopped parsley.
Ingredients:
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
Rice or Capellini, cooked
Parsley, chopped