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Lemon Chicken w/Spring Vegetables


Thursday, January 01, 2004
Serves 4 to 6
4-6 boneless, skinless chicken breasts
1 medium onion, chopped
salt and pepper to taste
1/4 c white wine
2 garlic cloves, chopped
3 lemons (juice of two, slice one lemon for garnish)
2 T olive oil
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
8 asparagus tips
2 carrots, peeled & chopped
1/4 lb fresh green beans, trimmed, cut into 1-inch pieces
1/4 lb snow peas, trim ends and stems
small jar baby pickled corn
1/2 c frozen peas, thawed
Cooked fettucine (enough for 4-6 servings)
Heat olive oil in medium skillet. Add chicken, lemon juice, salt and pepper to taste. When chicken is done on one side, turn it over and add wine. Cover and cook until done. Remove chicken, keep warm. Reserve some of the liquid. Add onion, bell peppers, and mushrooms; sauté. Meanwhile, blanch asparagus in boiling water, then plunge in ice water to stop cooking process. Repeat with carrots, green beans, snow peas, until cooked. Return blanched vegetables, baby corn, and peas, along with the chicken to the skillet and heat through. Serve over cooked fettuccine.
Nutrition Facts:
Ken Oliver, "Cooking with Ken" E-mail questions: koliver@prudential-ok.
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