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Chop the red bell pepper into ¼ inch squares.
Cut the whole lemon into quarters and leave the half a lemon as it is.
Preheat the oven to 375 degrees F.
Put the chicken in a shallow dish and sprinkle the lemon pepper seasoning over it.
Cover the dish and bake for 20 minutes or until the chicken is cooked through.
Take the chicken out of the oven and keep it warm. If you prefer, you could grill the chicken.
To do this, you should spray the grill rack with cooking spray and preheat the grill to medium high.
Put the grill rack about 5 inches above the heat.
Grill the chicken for about 14 minutes or until it is cooked through, then keep it warm.
Next make the piccata sauce.
Melt half the butter in a pan over a medium heat and stir in the flour.
Keep cooking the mixture for a minute, stirring it to dissolve any lumps.
Add the wine, the juice from the lemon half, the bell pepper, capers and parsley.
Cook for another couple of minutes or until the sauce is thick.
Take it off the heat and stir in the rest of the butter.
Serve the piccata sauce over the chicken and garnish it with the lemon quarters.
(Serves 4)
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