Cut the peppers into strips. Pound the chicken breasts until they are about 1/2 inch thick.
In a small bowl, lightly beat the egg. Stir in the flour and cornstarch, 1/2 tsp of the basil, salt and pepper and beat until a smooth batter is formed. Lightly coat the chicken in the batter.
In a large skillet, warm the oil over medium heat until hot. Add chicken and cook until dark golden all over and cooked through, about 5 minutes per side. Drain on paper towels.
Pour all but a thin film of oil out of the skillet. In a small bowl, combine the remaining 1 Tbsp cornstarch with the remaining basil and chicken broth.
Add the broth mixture, bell pepper slices, lemon juice and zest to the skillet. Bring to a boil over medium heat, stirring constantly and cook until just thickened about 2 minutes.
Slice the chicken and serve topped with the pepper and pan juices.
Originally Submitted
10/25/2011
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