Monday, December 14, 2009

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.


  1. Mmm, simple but fantastic. I've recently rediscovered the joys of the public library too. It's sooo much more convenient now than when we were kids. I love it!

  2. i'm selfishly glad you're not back to blogging in full force yet, because i have a lot to catch up on :)