Ingredients
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2 tablespoons olive oil
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2 whole boneless skinless chicken breasts, cut into strips
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salt and pepper
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4 cloves garlic, minced
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1/2 red pepper, seeded and diced
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1/2 lb fresh asparagus, trimmed and cut into 1-2 inch pieces
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6 -8 fresh mushrooms, sliced
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1 teaspoon lemon, zest of
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1/2 teaspoon lemon pepper
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1/4 cup white wine or 1/4 cup water
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1/4 cup chicken stock
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3 cups cooked rice
Instructions
- 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.