Ingredients

  • 3 tablespoons EVOO
  • 2 red bell peppers, seeded and chopped
  • 2 large sweet onions, cut into wedges-peeled
  • 1 ½ pounds boneless, skinless chicken breasts, cubed
  • 2 garlic cloves, minced
  • ¼ teaspoon cayenne pepper
  • 1 lemon, juiced
  • 2 tablespoons butter
  • 2 tablespoons fresh parsley, chopped
  • salt and ground black pepper to taste

Directions

In large skillet, heat oil. Saute peppers and onions until they begin to soften. Remove from skillet and set aside. Add chicken to skillet and brown lightly. Add garlic and ground red pepper.
Using a wooden spoon, add lemon juice, stirring to break up particles on bottom of skillet. Add butter, stirring and blending well. Return bell pepper and onion to skillet, stir all together, add parsley and season with salt and pepper.

Source

Servings/Yield