Categories: Poultry, Stirfry, Dpiinc 
      Yield: 4 servings 
  
      4 ea Breasts, chicken, halves, 
           -- broiler/fryer, boned, 
           -- skinned 
      1 tb Oil, olive 
      1 md Pepper, red, seeded, cut 
           -- into 1/4-inch strips 
      1 md Pepper, green, seeded, cut 
           -- into 1/4-inch strips 
      1 md Onion, cut into 1/2 inch 
           -- wedges 
      1 ts Pepper, lemon, divided 
    1/2 c  Broth, chicken 
      2 tb Juice, lemon 
  1 1/2 ts Cornstarch 
      1 tb Capers, drained 
           Capellini, cooked 
           Parsley, chopped 
  
       Pour the oil into a large non-stick fry pan over medium-high heat. Add 
  pepper strips and onion and cook, stirring, about 3 to 4 minutes or until 
  vegetables are crisp tender. 
   
       Remove the vegetables; set aside. 
   
       To the drippings remaining in the pan, add the chicken, and sprinkle a 
  1/2 teaspoon of the lemon pepper over the chicken and stir-fry for 5 
  minutes or until the chicken is lightly browned and fork tender. 
   
       In a small bowl, mix together broth, lemon juice, remaining lemon 
  pepper, and cornstarch. 
   
       Add to the chicken and cook, stirring, until slightly thickened. 
   
       Stir in the capers and reserved vegetables; heat through. 
   
       Serve over capellini or other thin pasta.  Garnish with chopped 
  parsley. 
   
     Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking Contest 
     :       Delmarva Poultry Industries, Inc. 
     :       Georgetown, Delaware, 19947-9622