We used to have a local Italian restaurant many years ago that would serve a rustic country dish made with sausage and peppers. I remember the wonderful tangy lemony broth that the dish was cooked in and how it mingled with the Italian herbs and the sweetness of peppers. This isn’t quite the same but I was inspired by that dish when I made this for dinner the other evening.

My dish was composed of two boneless skinless chicken breast cut into slices; one each of red, yellow and orange sweet bell peppers, sliced; one onion, sliced; six cloves of garlic, chopped; one can of butter beans, drained; dried Italian mixed herbs; juice and zest of two lemons; salt, pepper and a bit of water.

I started by sautéing the seasoned chicken breast in a hot pan with a bit of olive oil.

The onions and peppers were added followed by the garlic and lemon zest a few minutes later. These were cooked until they just started to soften.

I then added the beans along with about a half cup of water. You could add chicken broth or even wine at this point. I put in about half of the lemon juice. The cover was placed on the pan and everything was simmered together for about 5-8 minutes.
After the vegetables were tender I uncovered the pan, added the rest of the lemon juice and cooked it down for a few more minutes to concentrate the liquid to a flavorful broth.

This rustic stew-like chicken was served with a big slice of 5 minute wheat bread to sop up the juices.