More Recipes Like Chicken Pepper Steak

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Salt and Pepper Chicken

Submitted by: Gina Mork

A generous sprinkling of salt and pepper readies chicken for a quick saute. A long, gentle poaching in milk seals in tenderness and a unique, delicate flavor.

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Three Pepper Chicken

Submitted by: Shirl

Chicken and a rainbow of bell peppers served up with thick, homemade chicken gravy. Using egg substitute in the chicken batter makes this dish particularly healthy without sacrificing good flavor.

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Enjoy roasted sweet red peppers stuffed inside boneless chicken breasts and topped with a tasty sour cream sauce that is infused with more red peppers. A sprinkling of feta cheese adds savory little notes to every delicious mouthful.

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Lemon Pepper Chicken and Gravy

Submitted by: Janet French

Home Town: Rockford, Illinois, USA

Living In: Fort Lewis, Washington, USA

This dish takes a shortcut with packaged gravy mix over sauteed chicken and bell peppers. A liberal sprinkling of lemon pepper adds zest.

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Pepper Jelly Glazed Chicken

Submitted by: CARTUIN

This a great and easy way to use pepper jelly. Chicken breasts are glazed with a honey, mustard and pepper jelly sauce, then roasted in the oven.

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Chicken and Tomato Angel Hair

Submitted by: Tara G.

Chicken sauteed with garlic is tossed with tomatoes and delicate angel hair pasta in a broth mixture, and served with Parmesan cheese.

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Chicken with Red Pepper Cream Sauce

Submitted by: Soapy Girl

I've been making this for my family for years and they love it! You can substitute cream or half and half for the evaporated milk and reduce the sour cream if you want a richer recipe. I always serve this over pasta.

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Red Pepper Chicken

Submitted by: DRUMSPIKES

Mexican style dish, flavored with lime, lemon, bell peppers, garlic, and Mexican beer. Served atop rice or your favorite pasta.

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Lemon Pepper Chicken II

Submitted by: Lisa Kreft

Easy, absolutely delicious lemon pepper chicken for the grill or oven.

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Cheesy Chicken Pepper Pasta

Submitted by: Heidi Waun

Tender strips of sauteed chicken and red bell peppers are bathed in a velvety sauce of milk, butter and Muenster cheese and served over linguine pasta. A dash of garlic powder adds just the right finish.

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