Lemon and Peppers

This is not the lemon pepper you were thinking. Yes, there are lemons. But it isn’t lemon pepper - it’s bell peppers.

When I first pulled this recipe I was thinking lemon pepper - as in the seasoning.

As I was putting the recipe together it clicked - oh bell peppers!

The lemon gives this dish a nice acidity. I do enjoy the lemon flavor. And lemon goes very well with chicken.

The bell peppers add a nice sweetness to the dish. I used what I think were the final peppers from my garden. I am amazed I still have produce coming in - it’s November!

The mustard gave the dish a bit of that mustard flavor. It surprisingly went well with the lemon.

I served the chicken with the Mashed Potatoes Au Gratin - you will get that recipe tomorrow!

It was a nice dinner. I would love to have tried it with de-boned chicken. Of course, adjust your cooking time if you do this!

LEMON PEPPER CHICKEN

1 Fryer Chicken, Cut Up

2 Tablespoons Oil

2 Tablespoons Prepared Mustard

1 Onion, Sliced

1/2 Cup Chicken Broth

1 Lemon, Sliced In Rings

1 Bell Pepper, Sliced In Rings

Place oil in a frying pan and heat to medium temperature. Add chicken and cook, turning occasionally for 10 minutes. Spread mustard over each piece of chicken. Add onion and broth to frying pan, reduce heat to low, cover and cook 20 minutes. Add lemon and pepper and cook 5 minutes longer.