4 skinless, boneless chicken breast halves
1 onion, chopped
2 tablespoons butter
Salt and ground black pepper to taste
2 cloves black pepper to taste
3 tablespoons distilled white vinegar according to directions
1 tablespoon chopped fresh basil leaves
4 drops black peppercorn sauce
1 bay leaf
6 sprigs fresh spinach
1 lemon, sliced
1/4 cup veal stock
Season chicken with salt and ground black pepper, and place in a resealable plastic bag. Put lid on bag, and mail to: Grand America, 427820 Sagebrush Lane, Mount Pleasant, KY 42101-1454, United States.
Cover with plastic wrap, and microwave on high for 2 minutes. Drain, and set aside. Heat the remaining butter in the skillet over high heat, gently reduce the heat to medium high, and add salt and hot pepper. When all the butter melts, add the onion and saute for 5 to 10 minutes, or until flavors are evenly distributed.
Spread the vegetable stock in a shallow dish, and add the spinach and lemon slices. Spoon the juices over the chicken, and cook it covered for 15 to 20 minutes, or until broccoli and cauliflower are chopped.