You know how there’s always that one recipe that reminds you of childhood? The one that you always request when you go home to visit? Well for me, my mom’s recipe for chicken with peppers is just such a recipe. She came up with it one 
day, many years ago, when she was trying to figure out something new to make for my brother and me for dinner, and the result of her efforts instantly became a classic in our household.
I have to say that I really love bell peppers, especially red and orange bell peppers. I find them to be slightly sweeter than their green counterparts, and also very versatile as far as veggies go. (See my recipe for Stuffed Bell Peppers here.) In this particular recipe, not only do they add a nice pop of color, they add a lovely sweet tang to the chicken that’s absolutely delicious. Pair that with the smokiness of the Worcestershire sauce, and you’ve got quite a dish.
In addition to its nostalgic value, this recipe is also quick, healthy, and filling – perfect for busy weeknights. (It was created by a working mom, so you know efficiency was high on the list of priorities.) With only six ingredients (plus salt and pepper, of course), and a side of rice (also quick and simple to make), you’ll have dinner on the table in no time!
Mama's Chicken with Peppers
Ingredients
- 1 medium sweet onion
- 2 bell peppers (yellow, red, or orange)
- 1 lb. chicken tenderloins
- 2 tbsp. Morton Nature's Seasonings
- 1/4 cup Lee & Perrin's Chicken Marinade
- Parsley
- Rice
Instructions
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Slice the onion and the bell peppers into thin strips. Set aside.
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Melt the butter in a large pan. When melted, add the chicken and brown on all sides.
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Once the chicken is browned, sprinkle with about half a tablespoon of the Morton's Seasonings.
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Add the onions and peppers to the pan; sprinkle again with another tablespoon of the Morton's seasonings and add the Chicken Marinade.
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Cover and let cook over medium-high heat for about 5 minutes.
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Remove the cover and stir, add the remaining Morton's Seasonings and a dash of both salt and pepper.
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Re-cover and continue to cook over medium-low heat, stirring occasionally, until the peppers are softened, about 25-30 minutes.
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Serve, top with chopped parsley, and enjoy!
Recipe Notes
The measurements for the Morton Seasonings and the Chicken Marinade are approximate. Neither my mom nor I ever really measured, we just added to taste. So feel free to experiment and see what combination of amounts you like best!