We are on a quest to try a new recipe every weekend. This one was last night's choice. It was yummy. Cody's words were: "This one's a keeper." Even our kids seemed to give it their stamp of approval. (Jaden ate more of the chicken than the veggies, but at least he kept asking for more chicken - "This is good!")
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil
1 red onion, cut into wedges (about 1 1/2 cups)
1 yellow bell pepper, seeded and coarsely chopped
4 oz fresh sugar snap peas (I HATE peas... so Cody replaced the peas with some potatoes... not as healthy, but oh well)
2 cloves garlic, finely chopped
1/2 cup chicken broth
2 tablespoons cider vinegar
1 teaspoon lemon pepper seasoning
2 tablespoons chopped fresh oregano leaves
(It doesn't call for potatoes, but we added some).
1. In medium bowl, mix flour, salt and pepper. Add chicken; toss until evenly coated
2. In 10-inch skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Cook chicken in oil about 10 minutes, turning occasionally, until brown on outside and no longer pink in the center. Remove chicken from skillet and keep warm.
3. In same skillet, heat remaining 1 tablespoon oil until hot. Cook onion, bell pepper and peas (and potatoes) in oil about six minutes, stirring occasionally until crisp-tender. Add garlic; cook 30 seconds, stirring constantly. Return chicken to skillet. Stir in broth, vinegar and lemon pepper seasoning. Cook about 1 minute or until hot. Springle with oregano.