1. In a large skillet, heat oil. 2. Saute red bell peppers and onions until they begin to soften. 3. Remove from skillet with a slotted spoon and set aside. 4. Add cubed chicken to skillet and brown lightly. 5. Add garlic and ground red pepper. 6. Reduce heat slightly and saute, covered, for 1 to 2 minutes, until garlic is golden brown. 7. Using a wooden spoon, add lemon juice, stirring to break up particles on bottom of skillet (deglazing). 8. Add butter/margarine, stirring and blending well into the sauce. 9. Return bell pepper and onion to skillet, stir all together and add parsley. Season with salt and pepper to taste and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
