|Vegetable oil||3 Tablespoon|
|Red bell peppers||To Taste, diced (Seeded)|
|Sweet onions||2 Large, peeled and cut into wedges|
|Skinless, boneless chicken breasts halves||1 1⁄2 Pound, cut into cubes|
|Garlic||2 Clove (10 gm), minced|
|Ground red pepper||1 Pinch (Cayenne Pepper)|
|Lemon||1 , juiced|
|Chopped parsley||2 Tablespoon (Fresh)|
In a large skillet, heat oil. Saute red bell peppers and onions until they begin to soften. Remove from skillet with a slotted spoon and set aside. Add cubed chicken to skillet and brown lightly. Add garlic and ground red pepper. Reduce heat slightly and saute, covered, for 1 to 2 minutes, until garlic is golden brown.
Using a wooden spoon, add lemon juice, stirring to break up particles on bottom of skillet (deglazing). Add butter/margarine, stirring and blending well into the sauce. Return bell pepper and onion to skillet, stir all together and add parsley. Season with salt and pepper to taste and serve.