- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Lemon Chicken and Peppers
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"This was really good. I could not find the marinated breasts in my area, I don't think they sell them anymore. I bought boneless breasts and Lawry's Lemon Pepper Marinade. I meant to marinate them for 24 hours, but it turned into 48 because of a schedule change. They were delicious served with a rice piaf on the side."