1 pound skinless, boneless chicken breast halves
1/2 cup butter
1/2 cup halved green onion
1/2 cup chopped green bell pepper
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 egg
1 1/3 cups chicken broth
1 tablespoon vegetable oil
1 teaspoon chicken bouillon granules
2 tablespoons dried sage
2 tablespoons fresh lemon juice
6 cloves garlic, thinly sliced
1 teaspoon dried oregano
1 teaspoon paprika
Preheat oven to 400 degrees F (200 degrees C).
Melt butter in a small bowl. And whisk together the onions, green bell pepper, flour, baking powder, salt, pepper, egg, chicken broth, oil, chicken bouillon granules, sage, lemon juice and garlic. Transfer into a shallow 9x13 inch baking dish. Place baking dish over a medium heat, and sprinkle top with brown sugar and chicken broth mixture. Bake in the preheated oven for 20 to 25 minutes, or until chicken is no longer pink. Remove from oven; continue baking for 15 minutes.
Remove the chicken from the baking dish by gently prying it into pieces. Serve with fresh lemon juice, if desired. Garnish with garlic powder, Greek seasoning, parsley, sage, water, parsley, onion and parsley.