8 skinless, boneless chicken breast halves
1/2 cup vegetable oil
1 (16 ounce) package fresh mushrooms
1 egg white
1 teaspoon parsley salt
1 teaspoon dried rosemary
3 tablespoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon dried basil
1/8 teaspoon dried rosemary
6 French cucumbers, sliced
1 onion, sliced
1/2 cup finely chopped fresh basil
3 tablespoons chopped fresh dill weed
1 tablespoon finely chopped fresh thyme
Heat oil in large skillet over medium heat. Brown chicken on both sides; remove from skillet.
In a small bowl, mix together the egg white, parsley salt, rosemary, mustard, salt, pepper and basil. Season with rosemary and dill.
Heat oil in skillet over medium heat. Stir in cucumbers, onion, and basil. Cook until cucumber juice is nearly absorbed, about 5 to 10 minutes. Stir in chicken; strain.
Add oil mixture and salt and pepper to skillet and stir just until warmed through. Stir chicken mixture into crocked water mixture, stirring constantly. Reduce heat to low; cover, reduce heat, and simmer over low for 20 minutes.
Return chicken to heat; remove from skillet. Add bread cubes and salt and pepper to crappied chicken. Add cucumber, onion, basil, mustard, rosemary, chopped crumbled bacon, a squirt or two of lemon juice, garnish with crumbled bacon. Serve over rice, steamed broccoli or rice, egg noodles or noodles.