1/2 cup sliced yellow onion
1/2 cup diced green bell pepper
1/8 teaspoon garlic powder
1/3 cup olive oil
1/4 cup lemon juice
1 tablespoon vinegar
1 pound skinless, boneless chicken breast halves
1 (8 ounce) can chicken broth
1/4 cup prepared butter
1 teaspoon salt
1 cup white sugar
1 teaspoon Worcestershire sauce
1 1/2 cups barbecue sauce
1 cup chopped pecans
Place carrots and onion on a medium baking sheet. Do not brown.
Heat olive oil in a skillet over medium heat. Add bell peppers, and saute about 3 minutes on each side. Add garlic powder, olive oil, lemon juice, vinegar, barbecue sauce, pecans and chicken. Saute about 5 minutes on each side.
Reduce heat to medium. Stir in rosemary and thyme. Cook about 15 minutes.
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