1 tablespoon olive oil
1 pound skinless, boneless chicken breasts
4 green bell peppers, juliennes
3 medium onions, halved
2 teaspoons white sugar
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon grated lemon zest
3 tablespoons vegetable oil
1/2 teaspoon ground cinnamon
Place olive oil in a large saucepan over medium heat. Heat, stirring, until no longer pink. Remove from heat; stir in chicken. Add green peppers, onions and sugar; stir until heated through. Add salt, pepper, lemon zest and oil. Cover and simmer for 15 minutes, stirring occasionally.
Heat vegetable oil in a large, heavy skillet over medium heat. Spoon bacon grease over chicken, browning well on all sides. Brown on all sides. Serve cooked chicken on serving platter or in a separate serving dish.
Coat chicken with warm browned butter or margarine. Place chicken on platter. Heat oil and brown the casserole until all sides of chicken are golden brown. Toss chicken with onions. Transfer to platter. Season with sugar, salt, pepper and lemon zest. Cover platter with chicken mixture. Place browned butter back on top of platter; pour with chicken mixture and serve.