Store-bought packages of lemon-pepper chicken breasts speed assembly of this main dish. From Evansville, Indiana, Gertrudis Miller writes, “I usually prepare this when I want a fast meal that tastes good.”
- 2 packages (10 ounces each) lemon-pepper marinated chicken breast fillets
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1 tablespoon butter
- 1 medium green pepper, cut into 1/4-inch strips
- 1 medium sweet red pepper, cut into 1/4-inch strips
- Sprinkle chicken with paprika and thyme. In a large nonstick skillet, cook chicken in butter for 4-6 minutes on each side or until chicken juices run clear; drain and set aside. Saute peppers for 3-4 minutes or until tender. Return chicken to the pan; heat through. Yield: 4 servings.
Originally published as Lemon Chicken and Peppers in Quick Cooking November/December 2005, p58
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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