1 green bell pepper, seeded, cut into thin strips
1 onion, sliced
4 scallions, minced
1 cup fresh broccoli
1 large carrot, sliced
1/4 teaspoon salt and pepper to taste
1 cup chicken broth
3 tablespoons distilled white vinegar
2 tablespoons olive oil
1/2 teaspoon lemon juice
1 (16 ounce) can diced white tomatoes with liquid
4 cups cooked chicken breast, cut into chunks
2 cups canned mushrooms and oil
1/4 teaspoon garlic powder
1/2 teaspoon salt
In a medium saucepan, bring vegetable broth, vinegar, olive oil, lemon juice and tomatoes together. Reduce heat to medium-low. Cover and simmer 45 minutes.
Remove skillet from heat. Arrange chicken in pan. Cook over medium heat, stirring constantly, until cooked to desired doneness (but not brown). Remove chicken and vegetables from skillet. Stir chicken broth mixture into skillet with chicken. Cover over lid of skillet. Heat to boiling and reduce heat. Cover and simmer, stirring occasionally, 45 minutes.
Stir broccoli and carrot into chicken mixture. Pour in tomato broth mixture and reserve 1 cup. Mix white vinegar and olive oil in skillet. Stir butter and lemon juice into chicken mixture and stir to desired consistency. Pour sauce over chicken and vegetables in skillet. Cover and simmer 15 minutes.
Stir garlic powder into pepper oil and blend into sauce. Cover and simmer 5 to 10 minutes. Serve over chicken and vegetables in skillet.