5 boneless chicken thighs
2 tablespoons olive oil
2 tablespoons fresh lemon juice
3 tablespoons Worcestershire sauce
2 zucchini, thinly sliced
1/2 teaspoon salt
1 onion, thinly sliced
8 chicken parts
2 medium tomatoes, diced
1 small green bell pepper, diced
2 teaspoons white sugar
1 teaspoon dried parsley
2 teaspoons dried basil
Heat 2 tablespoons olive oil over medium-high heat in a large nonstick skillet. Saute chicken until golden brown. Remove feathers and place in a platter to cool.
Meanwhile, in a large dish warm lemon juice and Worcestershire sauce. Pour over chicken breasts, removing bits and "s." Heat sauce up well, stirring frequently. Add celery, salt and onion slices.
While mixing chicken, liquid from tomatoes and orange peel can make an appearance.
Add garlic powder, salt, pepper, sugar, parsley, basil and tomato paste. Serve immediately.
⭐ ⭐ ⭐