Chicken Piccata
(updated on Feb 13, 2008)
Looking for something new for dinner? Try this.
2 Ontario greenhouse red peppers, seeded and chopped finely
2 Sweet onions, cut in thin wedges
1 Lb skinless, boneless chicken, cut into cubes
3 Tbsp vegetable or olive oil
2 Cloves garlic, chopped finely
1 Lemon, juiced
2 Tbsp butter
2 Tbsp fresh parsley, chopped
Pinch of cayenne pepper
Salt and pepper to taste
Heat oil in a skillet over medium heat. Add Ontario greenhouse red peppers and onions and sauté until they soften. Remove from skillet and set aside. Add chicken to skillet and brown. Reduce heat slightly and add garlic and cayenne. Heat for 1 minute.
Deglaze with lemon juice. Add butter and stir until mixed. Add greenhouse red pepper and onion mixture to skillet and stir. Season with salt and pepper, and sprinkle with parsley. Enjoy.
2 Ontario greenhouse red peppers, seeded and chopped finely
2 Sweet onions, cut in thin wedges
1 Lb skinless, boneless chicken, cut into cubes
3 Tbsp vegetable or olive oil
2 Cloves garlic, chopped finely
1 Lemon, juiced
2 Tbsp butter
2 Tbsp fresh parsley, chopped
Pinch of cayenne pepper
Salt and pepper to taste
Heat oil in a skillet over medium heat. Add Ontario greenhouse red peppers and onions and sauté until they soften. Remove from skillet and set aside. Add chicken to skillet and brown. Reduce heat slightly and add garlic and cayenne. Heat for 1 minute.
Deglaze with lemon juice. Add butter and stir until mixed. Add greenhouse red pepper and onion mixture to skillet and stir. Season with salt and pepper, and sprinkle with parsley. Enjoy.
