Italian Chicken and Lemony Pepper Sauce

Core, then cut bell peppers into 1/2-inch pieces. Peel, then cut shallot into 1/2-inch pieces. Juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Roughly chop parsley. Peel, then mince or grate garlic. Pat chicken dry with paper towels. Season with salt and pepper, then sprinkle with half the Italian seasoning.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper. Remove pan from the heat, then transfer peppers to a plate.

Heat the same pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until chicken is golden-brown, 1-2 min per side. Transfer to the baking sheet with potatoes. Bake in the middle of the oven, until chicken is cooked through, 10-12 min.** Carefully wipe pan clean.

Return same pan to medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until softened, 3-4 min. Stir in garlic, then sprinkle flour and remaining Italian seasoning over top. Cook, stirring often, until coated, 1 min. Add 3/4 cup water (dbl for 4 ppl) and broth concentrate. Bring to a boil and cook, stirring often, until thickened, 2-4 min. Stir in cooked peppers, lemon juice and 1/8 tsp chili flakes (NOTE: Refer to Heat Guide). Season with salt and pepper.