I was feeling very lazy on Saturday. I just didn't feel like cooking supper and I really didn't feel like going out, so I had to come up with something very quick and simple to have for dinner.
Quick and Easy Lemon Pepper Chicken
7 frozen chicken tenderloins, cut into bite sized chunks
1 green bell pepper
1 sweet onion (I used Vidalia but Peru sweet would also be good)
1/4 cup Ken's Lemon Pepper Marinade
2 Tablespoons butter
2 Tablespoons Olive oil
1/2 cup reduced sodium chicken broth
1. Cut the top off of the bell pepper and remove all seeds. Cut off bottom and cut around the stem thing into three chunks. Cut the "body" of the pepper into 5 thick strips and then cut those in half.
2. Cut the onion in half lengthwise. Cut off the top and the bottom "roots." Cut each half into three big wedges. Keep in wedge form (because they will be easier to dig out of marinade.
3. Rinse the ice coating from the chicken so that it can thaw in the marinade. Add the marinade to a large ziplock bag and add pepper, onion and chicken. Allow to marinate for one hour. Chicken should thaw during this time.
4. Preheat a large skillet over medium heat. Add in 1 Tablespoon of olive oil and 1 Tablespoon of butter. Allow butter to melt and then add the pepper and onion (remove from marinade with tongs). Stir with wooden spoon to break up onion wedges. Cook until onion is translucent. Remove to plate.
5. Add remaining olive oil and butter to skillet. Allow butter to melt. Brown chicken on both sides. Remove from skillet.
6. Deglaze the pan with the chicken broth and add in the used marinade. Boil to kill off any bad stuff. Add the peppers, onions and chicken back to skillet and cook until chicken is cooked through and sauce is reduced.
Serve over brown rice made with half water and half chicken broth.