9 skinless, boneless chicken breast halves
2 teaspoons olive oil
3 teaspoons white wine vinegar
1 teaspoon dry mustard
1 teaspoon lemon juice
1 1/2 teaspoons cider vinegar
1 teaspoon chicken bouillon granules
1 teaspoon salt
1 teaspoon ground black pepper
1 cup fresh lemon juice
1/2 teaspoon olive oil
1/2 cup sliced fresh mushrooms
Place chicken breasts in a large, microwave safe dish. Leave approximately 1/2 inch of space between breast halves. Heat oil and vinegar in microwave/warm water to a boil.
Dissolve lemon juice in lemon juice and pour over chicken. Pour lemon juice over chicken; cover dish. Refrigerate chicken overnight.
Dissolve bouillon in water. Mix bouillon powder with lemon juice; pour over chicken. Cover dish and refrigerate overnight. Heat olive oil and wine vinegar in microwave/warm water to a boil. Mix in lemon juice, lemon juice, vinegar, chicken and mushrooms until well coated.
Microwave chicken thigh side down in microwave-safe dish for about 5 minutes. Remove chicken from dish and place in plastic wrap. Microwave uncovered breast side up for about 5 minutes. Remove plastic wrap and place breast side down in plastic wrap for about 10 minutes.
Remove chicken from plastic wrap and microwave for about 5 minutes, or until chicken is no longer pink and juices run clear. Cool, remove breasts from plastic wrap, and cut into 1-inch cubes. Serve chilled or refrigerate.