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Italian Stir-Fried Chicken


Based on the Italian specialty - veal piccata I replaced the veal with chicken, fancied it up with some green onion, pimentos, and red pepper, and stir fried the whole lot to make a scrumptious dinner entree. Serve with rice and perhaps Italian Green Bean and Mushroom Stir-Fry.

1/4 cup all-purpose flour
Salt
Freshly ground black pepper
2 skinless, boneless chicken breast halves (1/2 pound), cut into 1/4-inch thick strips
1 tablespoon olive oil
1 tablespoon butter
1 large garlic clove, chopped
1 large whole green onion, chopped
1/4 cup finely julienned sweet red pepper
2 tablespoons coarsely diced pimentos
1 tablespoon drained capers
1/4 teaspoon dried basil
2 tablespoons fresh lemon juice
 

Combine flour, salt, and pepper on a large piece of wax paper. Coat chicken strips with seasoned flour, shaking off excess.

Heat oil and butter in large nonstick skillet or preheated wok over high heat. When hot, add chicken and stir-fry for 3 minutes or until cooked through; remove to plate.

Add garlic, green onion, red pepper, pimento, and capers and toss for 1 minute or until fragrant. Return chicken to pan, add basil, lemon juice, salt, and pepper and toss for several seconds or just until heated through.

Makes 2 servings as a main course with rice, 4 with other dishes


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