Lemon Pepper Chicken Stew Recipes

Steps:

• Flatten chicken to 1/2-in. thickness. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, combine the green onion, lemon juice, sherry, Worcestershire sauce, mustard, lemon-pepper and remaining butter. Cook and stir over medium heat for 3-4 minutes or until heated through. Serve with chicken.

Steps:

• Melt butter in a small skillet. Pepper the skillet with 1/2 tablespoon of the pepper, then lay the chicken breast onto the pepper. Squeeze fresh lemon juice onto the chicken, then season with the remaining pepper.
• Saute chicken breast for about 5 to 7 minutes, then turn to the other side, squeeze lemon juice onto the other side and saute for another 5 to 7 minutes (or until chicken is cooked through and juices run clear).

Steps:

• Heat oil in large pan over medium heat until hot.
• Add chicken; cook 4-5 minutes until brown, stir occasionally.
• Add frozen vegetables, contents of seasoning packet from meal starter, and water; mix well.
• Bring to boil.
• Reduce heat to medium; cover and cook 6-8 minutes until chicken is no longer pink and vegetables are tender; stir occasionally.
• Add soup; mix well.
• Cook an additional 2-3 minutes until heated.

Steps:

• 1. Heat oil in large saucepan over medium-high heat until hot. Add chicken; cook 4 to 5 minutes or until browned, stirring occasionally.
• 2. Add frozen vegetables, contents of seasoning packet from meal starter and water; mix well. Bring to boil. Reduce heat to medium; cover and cook 6 to 8 minutes or until chicken is no longer pink in center and vegetables are tender. stirring occasionally. (If red potatoes, bring to boil and put potatoes in boil until potatoes are soft then drained out water, add to vegetables.
• 3. Add soup; mix well. Cook an additional 2 to 3 minutes or until thoroughly heated.

Steps:

• Rinse the chicken pieces and pat dry. Season with salt and pepper. Heat the canola or vegetable oil in a large, heavy skillet over medium-high heat, and brown the chicken pieces, in batches, on each side for about 5 minutes. Transfer to a bowl or plate. Pour off the fat from the pan and discard.
• Turn the heat down to medium. Add the olive oil and the onion with a pinch of salt. Cook, stirring and scraping the bottom of the pan to deglaze, until the onions begin to soften. Continue to cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the hot and sweet peppers, a bit of salt and the garlic, and cook, stirring, until the peppers begin to soften, about 5 minutes. Add the tomatoes and sugar and stir together until the tomatoes begin to bubble and smell fragrant, about 5 minutes.
• Return the chicken pieces to the pan. Cover and cook 25 to 30 minutes over medium-low heat, stirring at regular intervals and turning the chicken pieces over so that the ingredients don't scorch and the chicken cooks evenly. The peppers should be very soft and the chicken quite tender. Add freshly ground pepper, taste and adjust the salt, and serve with rice, other grains of your choice or noodles.