3 tablespoons vegetable oil
6 boneless, skinless chicken breast halves
2 tablespoons chopped fresh parsley
1 large onion, finely chopped
1 teaspoon lemon juice
1 cup red wine vinegar
1 1/2 cups chicken broth
1 (15 ounce) can white kidney beans
Heat oil in a skillet or wok over medium heat. Stir in the chicken, parsley, onion, lemon juice and vinegar. Stir fry well, stirring constantly. Pour chicken broth and beans into skillet. Heat oil and stir until just boiling. Reduce heat to medium/low and stir until chicken is no longer pink. Stir in wine vinegar and chicken broth. Bring to a boil and stir in beans. Reduce heat, cover and simmer for about 10 minutes. Low heat, add Mexican-style seasoning, if desired.