1/2 cup water
3 tablespoons vegetable oil
2 pounds skinless, boneless chicken breast halves
1 medium onion, sliced into 1 inch thick rings
1 tablespoon olive oil
1 cup chopped fresh parsley
1 dash dried oregano
1 dash paprika
2 tablespoons sriracha
1 1/2 teaspoons garlic powder
1/2 teaspoon black pepper
1/4 teaspoon salt
1/3 cup chopped fresh parsley
In a medium saucepan, combine water, oil and chicken breasts. Cook 18 to 22 minutes, or until chicken is no longer pink in the center. Remove from heat, turn and press remaining chicken pieces into the pan.
Meanwhile, heat olive oil in a large skillet or frying pan over medium heat. Brush chicken with olive oil oil, brown on both sides and place in prepared pan.
Melt bacon grease and brown sugar in a large skillet over medium heat. Add chicken pieces and continue cooking. When chicken is browned, add 1 small amount of thickened sugar, followed by 1/2 teaspoon olive oil, pepper and salt. When all ingredients are browned and mixture is smooth, fold chicken pieces into the mixture. Sprinkle with parsley.
When chicken is cooked, remove pieces and brush with remaining olive oil and 1/2 teaspoon olive oil. Dissolve bacon grease in water and add to skillet. Stirting constantly until all pieces are coated with grease, saute over medium heat until melted, about 15 minutes. Add butter and saute gently until light brown on one side. Sprinkle with parsley.
Return chicken pieces to skillet, add 1/4 cup lemon juice, sprinkle with paprika and garlic powder and sprinkle with pepper. Stirring gently until as thick as thinned mustard. Pour the chicken mixture over chicken mixture. Sprinkle over the chicken. Season with salt and serve.
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