2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1 small onion, diced
salt and pepper to taste
4 black mushroom caps, sliced and quartered
1 tablespoon warm water
3 tablespoons zesty green pepper
1 tablespoon salt
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh rosemary
1 teaspoon chicken bouillon granules
1 teaspoon dill weed
1/2 teaspoon chopped fresh parsley
Heat oil in large skillet, and saute chicken in oil for about 2 minutes, turning once.
Remove a chicken breast half and pat dry. Thickly grease a baking sheet.
Heat oil in large skillet or heavy skillet over medium heat. Add chicken, onions, salt, pepper and mushrooms; stir-fry over medium heat until chicken is cooked through and bright red.
In a small bowl, mix together 2 tablespoons vegetable oil, 2 teaspoons lemon juice, rosemary, chicken bouillon, lemon juice, green pepper, 1 teaspoon salt, 1 teaspoon butter. Stir in lemon juice mixture and chicken breast.
Heat the remaining 1/4 cup vegetable oil in small skillet over medium heat. Add mushrooms and chicken; fry for 2 minutes. Stir in rosemary, browned sugar, lemon juice and chicken; continue to fry for 1 minute. Remove mushrooms and season with salt, pepper and grated lemon pepper. Cook 2 minutes more, then stir chicken breast mixture into skillet. Stir fry for 2 minutes, then add bread cubes and lemon pepper. Cook 3 minutes more, then serve hot.