4 skinless, boneless chicken breast halves, cut into thin strips
1 lemon, juiced
1 cup butter
1/4 cup olive oil
2 cloves garlic, minced
2 tablespoons beef bouillon granules
1/4 cup water
1/2 teaspoon Italian seasoning
2 (10 ounce) cans chicken broth
1 cup chopped carrot
Saute chicken strips in olive oil in a large skillet over medium-high heat. Reduce heat and add lemon juice, butter, olive oil, garlic, bouillon, water, Italian seasoning, and chicken broth. Bring to a boil, stirring. Continue boiling briefly, stirring until broth is reduced and reduced.
Remove chicken from pan. Remove from pan and set aside.
Meanwhile, in a large skillet over medium heat, melt butter and saute garlic and make a well in center of the skillet. Add chicken and stir-fry, stirring until lightly browned and hole in center. Transfer chicken to glass dish (recipe below). Repeat with ham and veggies. Serve chicken with stuffing and garnish with remaining lemon juice, lime zest and peach sifting.