1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast halves
4 eggs
1 onion, diced
1 large green bell pepper, diced
1/2 cup white wine
4 tablespoons sour cream
Heat vegetable oil in a shallow dish or bowl in microwave, until about 1/2 inch thick. Combine chicken breast, eggs, onion and bell pepper in shallow dish.
Rub the chicken pieces with vegetable oil mixture and coat well. Roll out chicken pieces and insert into the marinade. Cover, and refrigerate overnight.
Heat vegetable oil in a large, heavy skillet over medium high heat. Fry chicken strips in hot oil about 5 minutes on each side, flipping once. Bring oil to a boil, and cook 5 minutes more on each side. Remove from skillet with a slotted spoon.
Stir chicken pieces into on top of vegetables layer. Rub with egg mixture, and toss together with chicken pieces, water, wine and sour cream. Fry for about 5 minutes on each side, flipping once. Cool, and serve hot.