1 tablespoon olive oil
3 pounds skinless, boneless chicken breast halves
1 cup sliced mushrooms
2 tablespoons garlic powder
2 tablespoons dried dill weed
1/2 teaspoon dried rosemary
2 teaspoons dried sage
1 1/2 teaspoons dried basil
1/4 teaspoon salt
3 drops white vinegar
1/4 teaspoon pepper
In a medium heat, heat olive oil in a small skillet over medium heat. Cook chicken in oil until golden, 4 to 5 minutes. Remove chicken and set aside.
Heat some olive oil in a skillet over medium heat. Saute chicken for 5 minutes. Remove chicken and return to oil. Simmer for 5 minutes.
Reduce chicken to a medium size. Add mushrooms and garlic powder to skillet and saute pepper on medium carmel, stirring often, until mushrooms are crisp. Stir chicken into skillet and heat lightly.
Add cabbage and mushrooms right into chicken mixture and pink pepper to taste. For best results, saute mushrooms for just a few seconds, stirring occasionally.
Layer chicken into skillet with 2 tablespoon olive oil, mushrooms, sage, basil, salt and vinegar.
Place chicken over medium heat. Add carrots and celery and mix. Reduce heat to medium high.
Heat for minutes. Season with chile peppers and stir in enough water to cover. Spoon mixture over chicken and spoon into skillet. Cook and stir gently for 3 minutes and cook, stirring, for 3 minutes.