Lemony Chicken Breast

This is another recipe from NOT Just Beans and I really liked it. It is a nice change from our typical fair and wasn't hard to make. The sauce is pretty "lemony" so be sure to taste it before pouring tons over your chicken :-)!

- 2 bell peppers, chopped (I thought this seemed like too much, but it was fine. I had 1/2 a red pepper leftover from earlier this week so threw that in with my green ones)
- 2 chicken breasts
- 1 T. flour or cornstarch
- 1/2 t. salt
- 1/2 t. pepper
- 2 t. olive oil
- 1/3 c. chicken broth
- 2 T. lemon juice
- 1 T. parsley, chopped
- cooked pasta (I used Gluten Free Penne)

- In a skillet, saute bell peppers over medium heat in a small amount of oil. Cut chicken into strips.
- Mix flour, salt and pepper in a bowl. Coat chicken with flour mixture.
- Remove peppers. Heat oil in the skillet, still on medium heat. Add chicken and cook 6-8 minutes until brown.
- Add peppers and warm. Put pasta on a serving dish. Place chicken and peppers on pasta. Add chicken broth and lemon juice to skillet.
- Stir over medium heat 2-3 minutes. Scrape brown bits on the bottom of the pan and cook until reduced. Stir in parsley. Pour over chicken.