Herbed Chicken and Peppers
Sweet, delicate peppers, and fresh herbs cook in a lightweight cast-iron skillet that's also nonstick. Great served with rice or egg noodles.
Preheat oven to 375°. Heat oil in a large CastLite skillet with Teflon™ nonstick coating; add chicken, browning over medium heat, 5 minutes per side. Add onions, garlic, peppers, carrots, broth, wine; bring to a boil; add lemon halves and chopped sage & basil. Transfer skillet to the oven and roast 30 minutes. Remove from heat and let settle 5 minutes before serving.