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Prep 35min
Total35min
Servings4
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Ingredients
2
tablespoons all-purpose flour
1/2
teaspoon salt
1/4
teaspoon pepper
1
lb boneless skinless chicken breasts, cut into 1-inch pieces
2
tablespoons olive oil
1
red onion, cut into wedges (about 1 1/2 cups)
1
yellow bell pepper, seeded and coarsely chopped (about 1 3/4 cups)
4
oz fresh sugar snap peas (about 1 cup)
2
cloves garlic, finely chopped
1/2
cup chicken broth
2
tablespoons cider vinegar
1
teaspoon lemon pepper seasoning
2
tablespoons chopped fresh oregano leaves
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Steps
1
In medium bowl, mix flour, salt and pepper. Add chicken; toss until evenly coated.
2
In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Cook chicken in oil about 10 minutes, turning occasionally, until brown on outside and no longer pink in center. Remove chicken from skillet and keep warm.
3
In same skillet, heat remaining 1 tablespoon oil until hot. Cook onion, bell pepper and peas in oil about 6 minutes, stirring occasionally, until crisp-tender. Add garlic; cook 30 seconds, stirring constantly. Return chicken to skillet. Stir in broth, vinegar and lemon pepper seasoning. Cook about 1 minute or until hot. Sprinkle with oregano.
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If you don’t have cider vinegar on hand, try using red wine vinegar, white wine vinegar or even sherry vinegar.
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