Sauteed Vegetables With Lemon Pepper Chicken Recipes

SAUTEED VEGETABLES WITH LEMON PEPPER CHICKEN

Steps:

• 1. Place oil in pan and heat on medium. Add onions and garlic. Saute till onions are translucent.
• 2. While onions & garlic cooking, chop remaining vegetables. Make sure to drain artichoke hearts.
• 3. Add all vegetables except for the tomatoes. Saute on medium heat the vegetables till they are al dente. Add S&P to taste. Add in pre-cooked lemon pepper chicken. Finish cooking till chicken warm. Reduce heat to low.
• 4. Place spaghetti to cook. Once cooked, drain pasta and add vegetable/chicken mixture over pasta. Add fresh diced tomatoes and Parmesan. Add S&P as desired.

LEMON PEPPER CHICKEN I

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).

LEMON PEPPER CHICKEN SAUTE

Steps:

• Rub Lemon & Pepper Seasoning Salt on chicken. In large skillet, melt butter over medium heat. Sauté chicken 7-10 minutes per side or until done; remove from skillet. Keep warm.
• Add carrots and onions to skillet. Sauté 2 minutes. Whisk together broth and flour. Pour over vegetables; bring to boil. Simmer 2 minutes.
• Add sour cream and parsley. Simmer 2 minutes. Spoon over chicken.

LEMON-PEPPER VEGETABLES

Steps:

• Heat 10-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.
• Add squash, bell pepper, celery and onions; stir-fry about 2 minutes or until bell pepper is crisp-tender. Stir in lemon juice, lemon pepper and pea pods; cook and stir about 1 minute or until pea pods are crisp-tender.