Lemon Chicken And Asparagus Over Rice - cooking recipe

Ingredients
    2 tablespoons olive oil
    2 whole boneless skinless chicken breasts, cut into strips
    salt and pepper
    4 cloves garlic, minced
    1/2 red pepper, seeded and diced
    1/2 lb fresh asparagus, trimmed and cut into 1-2 inch pieces
    6 -8 fresh mushrooms, sliced
    1 teaspoon lemon, zest of
    1/2 teaspoon lemon pepper
    1/4 cup white wine or 1/4 cup water
    1/4 cup chicken stock
    3 cups cooked rice
Preparation
    In a large non-stick skillet, heat oil over medium high heat.
    Season the chicken pieces with the salt and pepper and add to the skillet.
    Cook the chicken until golden brown (about 5 minutes).
    Stir in the garlic and red pepper.
    Add the asparagus and mushrooms and cook for 1 minute.
    Stir in the zest, lemon pepper, salt and pepper.
    Add the liquids, bring to a simmer.
    Cover and cook for 3 minutes.
    Serve immediately over hot rice.

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