original Joelen recipe
5 cloves garlic, minced
1 teaspoon garlic powder
1 teaspoon onion powder
salt & pepper to taste
1/2 cup white wine
1 tablespoon fresh Italian parsley, minced + more for garnish
1 medium red bell pepper, seeded & sliced
1 medium yellow bell pepper, seeded & sliced
1 medium green bell pepper, seeded & sliced
1 medium red onion, sliced
In a skillet heat the butter and oil over medium high until the butter melts. Add the garlic and saute until fragrant. Add the chicken to the skillet along with garlic powder, onion powder, salt and pepper to taste. Cook chicken until lightly browned.
Once chicken is browned, deglaze the skillet by adding the white wine, lemon juice, Italian seasoning and fresh parsley; stirring to pick up any bits on the bottom of the skillet combine. Lower the heat and allow the chicken to simmer for 10 minutes. Add sliced peppers and onions and cook for an additional 7-10 minutes until peppers are tender.
Serve tossed with buttered pasta (such as angel hair), over rice or with potatoes and garnish with additional fresh parsley.