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Lemmon Pepper Chicken
Chef's Choice
LEMON SAUCE:
1/2 cup butter
1/2 clove garlic, crushed
2 tsp. flour
1/3 cup water
3 Tbls. lemon juice
1 1/2 tsp. sugar
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. poultry seasoning
1/8 tsp. red pepper sauce

CHICKEN:
9 - 12 boneless, skinless chicken breasts
1/2 cup all purpose flour
1 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
2 tsp. lemon pepper
2 medium onions, finely chopped(about 1 1/2 cups)
Red, green, and yellow bell peppers, one each, finely chopped
1 1/2 cups Sliced mushrooms

 

FOR MARINADE:
Heat butter and garlic in small saucepan over low heat, stirring constantly, until butter is melted. Blend in flour. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in remaining ingredients. Heat to boiling, stirring constantly. Set aside. Use only in same cooking period.

CHICKEN:
Wash chicken and pat dry. Mix flour, pepper, salt, and lemon pepper. Melt butter in large skillet and add onions, bell peppers, and mushrooms. Meanwhile, coat chicken completely in lemon sauce. Coat chicken in flour mixture. Cook chicken in skillet with vegetables over medium heat 15 to 20 minutes, or until light brown.

Serve with sautéed vegetables, and side of your choice.

For delicious gravy, make more lemon sauce (do not use previous sauce, see Lemon Pepper Gravy Recipe under sauces)and thicken with cornstarch or flour.

Preparation Time: 1 hour Serves:
Recipe Origin: Italy
Submitted by:
Wade Walker
Utah
United States
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