Ingredients:
2 tablespoons olive oil
2 whole boneless skinless chicken breasts, cut into strips
salt and pepper
4 cloves garlic, minced
1/2 red peppers, seeded and diced
1/2 lb fresh asparagus, trimmed and cut into 1-2 inch pieces
6 -8 fresh mushrooms, sliced
1 teaspoon lemons, 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
Directions:
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.
Servings: 2
Time preparation: 15 min.
Time total: 30 min.