2 tablespoons vegetable oil
1 tablespoon brown sugar
6 skinless, boneless chicken breast halves
1 (8 ounce) can chicken broth
1 (10.5 ounce) can condensed chicken soup
1 1/2 tablespoons vegetable oil
1 tablespoon grated lemon zest
1 cup uncooked pearl rice
1 tablespoon dried minced onion
1 green bell pepper - chopped
1 red bell pepper - chopped
10 black peppercorns
2 teaspoons salt
Heat oil in a medium skillet over medium heat. Stir in brown sugar and brown sugar until mixture smells like pancake batter. Stir in chicken, broth, chicken soup, oil, lemon zest, onion, bell pepper and black peppercorns. Mix together. Cook until chicken is no longer pink, about 10 minutes. Add salt and mix well. Return chicken and sauce to pan. Cook until chicken is no longer pink, about 3 to 4 minutes.
Remove the chicken and sauce from the pan and sprinkle with crushed peas and salt. Mix together and serve.