When life gives you lemons...cook them with Chicken!

Recipe 1: Chicken and Peppers with Peppery Lemon sauce (on rice)

Inspired by Lemony Chicken Breast recipe from "Dining on a Dime Cookbook" by Tawra Kellam and Jill Cooper

Ingredients:

• sliced bell peppers
• strips of Boneless, skinless chicken breast 
• flour
• salt
• pepper
• olive oil
• chicken stock
• lemon juice
• parsley
• rice

The How to:

Cook rice. Saute peppers in oil on medium heat. Then remove from pan. Coat chicken strips in flour/salt/pepper mixture (for every tbsp of flour use 1/2 tsp of salt and 1/2 tsp of pepper). Cook chicken in pan until brown on medium heat. Add peppers and cook until warm on medium heat. Place chicken and peppers on a bed of rice. Add any remaining flour mixture and a small amount of oil to the pan. Stir until thickened. Add chicken stock, 1 or 2 tbsp of lemon juice, and parsley to taste. Stir over medium heat until desired thickness. Pour over chicken and rice. Make sure you make enough for everyone ;)

Suggestions:

Lemon juice gives a strong flavor as the sauce thickens, don't add too much

If you use dried parsley, use less than you would with fresh parsley

Rice can be substituted by pasta