3 tablespoons vegetable oil
4 boneless, skinless chicken breast halves
3 white onions, sliced
1 cup chopped green bell pepper
1 cup chopped celery
1 teaspoon paprika
1 green bell pepper, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chicken bouillon granules
Heat oil in a large skillet over medium heat. Add chicken and onion, and cook about 5 minutes on each side; remove chicken and onions. Stir in green pepper, celery, paprika and green pepper. Season with salt and pepper.
Saute chicken about 5 minutes on each side; remove chicken and toss with the bouillon. Return chicken to skillet with sauce, and bring to a boil. Boil about 2 minutes, or until chicken is no longer pink and juices run clear.
made this most probably the first time from a recipe ad infinitum, oz. mistake.. the chicken is delicious anything over half its volume is probably out of a batch.. but i did love the chicken.. it gave it alot of personality. the corn and salsa were a brilliant touch, and i could live without the butter and margarine at times. the chicken tends to absorb the flavor of the vegetables anyway so maybe it is time to use shelf milk instead.
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