Title: Lemon-pepper chicken stir-fry
 Categories: Poultry, Stir-fry, Dpiinc
      Yield: 4 Servings
 
      4 ea Breasts, chicken, halves,
           -- broiler/fryer, boned,
           -- skinned
      1 tb Oil, olive
      1 md Pepper, red, seeded, cut
           -- into 1/4-inch strips
      1 md Pepper, green, seeded, cut
           -- into 1/4-inch strips
      1 md Onion, cut into 1/2 inch
           -- wedges
      1 ts Pepper, lemon, divided
    1/2 c  Broth, chicken
      2 tb Juice, lemon
  1 1/2 ts Cornstarch
      1 tb Capers, drained
           Capellini, cooked
           Parsley, chopped
 
       Pour the oil into a large non-stick fry pan over medium-high
  heat. Add pepper strips and onion and cook, stirring, about 3 to 4
  minutes or until vegetables are crisp tender.
  
       Remove the vegetables; set aside.
  
       To the drippings remaining in the pan, add the chicken, and
  sprinkle a 1/2 teaspoon of the lemon pepper over the chicken and
  stir-fry for 5 minutes or until the chicken is lightly browned and
  fork tender.
  
       In a small bowl, mix together broth, lemon juice, remaining lemon
  pepper, and cornstarch.
  
       Add to the chicken and cook, stirring, until slightly thickened.
  
       Stir in the capers and reserved vegetables; heat through.
  
       Serve over capellini or other thin pasta. Garnish with chopped
  parsley.