1 tablespoon olive oil
1/2 teaspoon dried basil
2 teaspoons dry mustard
1 teaspoon salt
4 boneless, skinless chicken breast halves
2 quiche disks
1 teaspoon orange juice
1 teaspoon lemon juice
1 teaspoon prepared horseradish
Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Sear chicken breasts in 1/2 cup olive oil. Add lemon pepper, orange juice, horseradish and chicken. Mix together and then reduce heat to low. Simmer an additional 30 minutes, stirring occasionally.
Transfer cooked chicken to another large skillet. Saute in 2 tablespoons of oil, sprinkle with salt and pepper and stir into skillet. Cook on low heat for 5 minutes, stirring occasionally, until chicken is no longer pink, drain and cool slightly.
Return chicken to skillet, add olive oil, vinegar and lemon juice. Cook 5 minutes, stirring frequently and finally add horseradish, a dash of sour cream. Stirlose a little flavor, slide by final cook time.