Lemon Chicken And Asparagus Over Rice

• 2 tablespoons olive oil
• 2 whole boneless skinless chicken breasts, cut into strips
• salt and pepper
• 4 cloves garlic, minced
• 1/2 red pepper, seeded and diced
• 1/2 lb fresh asparagus, trimmed and cut into 1-2 inch pieces
• 6 -8 fresh mushrooms, sliced
• 1 teaspoon lemon, zest of
• 1/2 teaspoon lemon pepper
• 1/4 cup white wine or 1/4 cup water
• 1/4 cup chicken stock
• 3 cups cooked rice

1. In a large non-stick skillet, heat oil over medium high heat.
2. Season the chicken pieces with the salt and pepper and add to the skillet.
3. Cook the chicken until golden brown (about 5 minutes).
4. Stir in the garlic and red pepper.
5. Add the asparagus and mushrooms and cook for 1 minute.
6. Stir in the zest, lemon pepper, salt and pepper.
7. Add the liquids, bring to a simmer.
8. Cover and cook for 3 minutes.
9. Serve immediately over hot rice.

olive oil, chicken breasts, salt, garlic, red pepper, fresh asparagus, mushrooms, lemon, lemon pepper, white wine, chicken stock, rice

Taken from www.food.com/recipe/lemon-chicken-and-asparagus-over-rice-24192 (may not work)