Peppering the Pot

Today was a VERY busy day. Not so much at work, but after work I was running around like a mad woman! First there were computers to pick up. We're back to 4 working laptops! YAY! Especially yay given that there are only 2 we like to work on - 1 for Thatboy and 1 for me, and while his is working wonderfully, it was my favorite that was in the shop.

Next came a stop at the library. I love the local library system that lets me "order" books from any library in the county to pick up a couple blocks from my house. BUT, I've been a very fortunate girl to receive quite a few books for Channukah and "just cause" so it was time to drop off the library books I had.

Then there was a run to the grocery store, which luckily also had a bank so I could deposit some money, pick up some fixings for dinner, and of course, the requisite stamps so I could send out our holiday cards.

Things haven't slowed down since I've been home since I got right to work burning some Christmas mix cds. This meant, as usual, that I needed a quick dinner - and if you know anything about me by now, that means chicken! With some bell peppers and onions - kind of like you would normally pair with steak, or sausage...but you may remember I used up the leftover freezer steak earlier this week. So chicken it was!

Chicken with Bell Peppers and Onions

2 Tbsp flour
1 tsp seasoned salt
1/2 tsp lemon pepper
1/2 tsp garlic salt
1 chicken breast
2 Tbsp avocado oil - well, you can use olive oil...we've switched over to avocado oil in Thathouse
1 small onion, sliced
1 small green pepper, sliced
3/4 cup chicken stock

1. Mix flour, 1 tsp seasoned salt and 1/2 tsp lemon pepper in a shallow bowl. Coat chicken with flour, and reserve remaining flour.

2. Heat oil in a large skillet over medium heat and add chicken. Cook 6 minutes per side, or until browned and cooked through. Remove chicken from skillet. Once cool, slice chicken into strips.

3. Add onions and bell peppers to skillet and cook 5 minutes while stirring.

4. Mix broth, reserved flour, and 1/2 tsp garlic salt. Add to skillet and bring to a boil. Reduce heat to low. Simmer 1 minute. Add chicken back to skillet and toss with bell peppers and onion.