6 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 lemon, juiced
1 (4 ounce) can sliced fresh mushrooms
1/2 cup chopped celery
1/2 cup chopped onion
1 cup sliced mushrooms
2 tablespoons prepared Ranch-style salad dressing
2 tablespoons dried parsley
1 tablespoon dried sage
1 teaspoon taco seasoning mix
2 teaspoons chili powder
1 1/4 teaspoons onion powder
3 cloves garlic, minced
1 green bell pepper, diced
Heat oil in a large skillet over medium heat. Stir-fry chicken breasts for about 3 minutes, until chicken is easily flaked with a fork. Remove chicken from skillet and reserve marinade.
While chicken is cooking, place mushrooms in skillet; cook gently until mushrooms are tender.
In a small bowl, mix potatoes, carrots, celery, onions, mushrooms and bell pepper. Mix well and cook on high heat until vegetables are tender. Do not brush it with flour or water, or else it will burn. Drain fat and stir-fry peppers briefly until tender.
Return chicken to skillet.
When chicken is cooked, remove breasts and sprinkle with seasoning mixture. Transfer chicken to skillet and heat over medium heat. Spoon hot sausage over chicken, then place over vegetables.
These green beans were okay as is. I ended up having to make some modifications. I will have adults around tomorrow.
I added butter, garlic powder, and onion powder to the Bathing Soap. It was so smooth and tasted good. The only thing I would change is to cut down on the flour. My husband hated it and he said it made the recipe sound like it was really creamy. Maybe if I cut down on the flour to make it thinner he wouldn't have a problem with it.
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