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Chicken with Bell Peppers

This recipe is rated : 1

Recipe Ingredients

2 tablespoons vegetable oil
2 medium bell peppers -- cut into 1/4-inch strips
1 small onion -- chopped (1/4 cup)
1 clove garlic -- finely chopped
1 pound skinless boneless chicken breasts -- cut into 1-inch pieces
1 teaspoon salt
1/8 teaspoon pepper
1/2 lemon
4 cups hot cooked couscous
OR
4 cups hot cooked rice

Cooking Procedures

Heat oil in 10-inch skillet over medium-high heat. Cook bell peppers,
onion and garlic in oil about 5 minutes, stirring occasionally, until
peppers are almost tender. Stir in chicken, salt and pepper. Cook about 8
minutes, stirring occasionally, until chicken is no longer pink in center.
Squeeze juice from lemon over chicken mixture. Serve with couscous.
 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

water and allow to simmer half an hour. Rub through a sieve; add strained tomato, oleomargarine and flour rubbed together, and cook until of desired thickness. Season to taste. Mrs. George W. Corner. BELLEVUE BOUILLON J Clam broth. Celery salt. Chicken broth. Whipped cream. Mix equal quantities of boiling clam broth and chicken broth. Season with celery salt and serve in cups with a little whipped cream on each. Mrs. F. P. Nutting. 14 CONSERVATION RECIPES SOUPS MILK SOUP A 1 p

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