Skillet entrees have a lot of appeal. Not only do they cut back on the cleanup, they are also quick and easy.

There are some foods that are just conducive to being cooked on the stovetop. Two of those are peppers and onions. Many a tasty dish starts off with that duo being sautéed in a little butter or olive oil before you get to the “meat” of the recipe.

A new recipe of mine is one that combines sweet bell peppers and onion with pheasant. (Chicken also works nicely.) Seasoned salt, garlic pepper and Cajun seasoning, which are added to flour coating for the pheasant, give the dish an unique taste. Served over cooked rice, this creation can be on the table in less than 30 minutes.

With the holiday season upon us and time at a premium with hardly a second to spare, there’s not much to dislike about this recipe.

Pheasant, Peppers and Onions
2 tablespoons flour
1½ teaspoons Lawry’s Seasoned Salt (or substitute), divided
1 teaspoon Lawry’s Garlic Pepper (or substitute), divided
1 teaspoon Cajun seasoning
1¼ pounds boneless, skinless pheasant breast halves (can substitute chicken)
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, cut into thin wedges
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1 clove garlic, minced
¾ cup chicken broth
Mix flour, 1 teaspoon of the seasoned salt and ½ teaspoon of the garlic pepper in shallow dish. Coat meat evenly in flour mixture. Reserve any remaining flour mixture.
Heat oil in large nonstick skillet on medium heat. Add meat; cook 5 to 6 minutes per side or until cooked through. Remove from skillet; keep warm. Add onion, garlic and bell peppers to skillet; cook and stir 4 to 5 minutes or until tender-crisp.
Mix chicken broth, reserved flour mixture and remaining ½ teaspoon each seasoned salt and garlic pepper until well-blended. Add to skillet. Bring to boil. Reduce heat to low; simmer 1 minute or until sauce is slightly thickened. Cut meat into serving size pieces. Add to skillet; toss with bell pepper mixture. Serve over rice.