1/4 cup butter
2 tablespoons olive oil
1 chicken breast halves
1 green bell pepper, chopped
1 small onion, chopped
5 fresh mushrooms, sliced
1 small onion, sliced
2 teaspoons Chinese five-spice powder
1 teaspoon chicken bouillon granules
1 cup chicken broth
1 1/2 quarts water
1 (10 inch) steak or thigh
Melt butter in large skillet over low heat. Stir in olive oil, stirring often. Fry chicken for 5 to 7 minutes on each side or until no longer pink; drain.
In prepared skillet, heat oil and brown the meat on all sides. Heat brown, stirring occasionally, until no longer pink; remove from heat.
Add chicken pieces to skillet; stir. Add bell pepper, onion, mushrooms, and bell pepper mixture. Mix gently, then add chicken broth and water. Bring to a boil and stir into skillet. Mixture will boil. Reduce heat to Medium-low. Bring to a boil; stir in chicken.
Hold heat at medium-low and reduce heat to medium-low. Cook chicken five minutes, turning once. Reduce heat to Low.
Place speckled olive oil in large, heavy skillet. Add salt and pepper to skillet, stirring frequently. Saute chicken and green pepper mixture for about 7 minutes in liquid, stirring occasionally. Pour chicken broth mixture over chicken and stir until well coated. Pour chicken mixture over chicken. Season with garlic powder, salt, and black pepper.
Return chicken to skillet and add broth mixture. Stir until well coated. Place egg in skillet. Cook over medium heat, stirring constantly, until golden, about 5 minutes.
Press bell pepper mixture evenly over cooked chicken and vegetables. Return chicken to skillet. Add chicken broth mixture and eggs. Cook for 10 minutes, stirring constantly. Return skillet to medium heat. Stir in reserved marinade.
Reduce heat to medium-low, add chicken feet and cook for 2 minutes, scraping bones. Let chicken stand 15 minutes before serving.