1/4 cup olive oil
2 onions, thinly sliced
2 teaspoons chicken bouillon granules
1 teaspoon garlic powder
1 1/2 cups milk
1/2 cup chopped fresh mushrooms
2 tablespoons chopped green bell pepper
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh parsley
1 dash salt and pepper to taste
4 skinless, boneless chicken breast halves - cut into 1-inch cubes
salt and pepper to taste
Heat oil in a large skillet over medium heat. Saute onions until translucent. Stir in chicken bouillon, garlic powder, milk, mushrooms, green pepper, chives, parsley, salt and pepper and cook for 3 to 4 minutes on each side or until chicken is cooked through. Return the skillet to medium heat and cook for one minute, stirring, until chicken is cooked through.
Remove chicken pieces from skillet and discard chunks.
Add chicken to the skillet with liquid and brown on both sides. Season with salt and pepper. Bring to a boil, stirring, and reduce heat to medium. Simmer, covered, for 10 to 15 minutes or until chicken is cooked and juices run clear.
Stir fat into skillet with water to cover. Reduce heat to medium-high and add chicken. Cook and stir 1 minute or until chicken is cooked through.
Gently stir oil mixture into skillet with mushrooms and bell pepper. Cook and stir 1 minute or until mushrooms are tender. Stir in parsley and salt and pepper to taste. Return chicken pieces to skillet.
Stir seasoned vegetable and chicken mixture into skillet. Cook, stirring, until chicken is cooked through and juices are absorbed and no longer pink when touch. Serve with rice or vegetable broth or chicken broth.
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