1/2 Cup Butter
2 bell peppers seeded and cut into strips
8 shallots finely chopped
1 cup dry white wine
Cut chicken into serving pieces, sprinkle with salt and pepper to taste and rub the skins with lemon juice. Melt butter in a large skillet. When the butter is hot and bubbly but not brown, add the chicken pieces, skin side down, and sauté them slowly until the skin is golden brown. Add peppers, and shallots and sauté them for 2-3 minutes. Cook the chicken, covered, until tender. Transfer the chicken to a heated serving platter. Add white wine to the vegetables in the skillet, stir well and pour over the chicken.