6 skinless, boneless chicken breast halves
1 (10 ounce) package soy sauce
1/2 cup olive oil
2 stalks celery, diced
1 1/4 cups chopped onion
2 tablespoons Cornstarch
1 cup chopped turkey leg quarters
1 teaspoon garlic powder
2 teaspoons yellow mustard
1 teaspoon dried oregano
3 tablespoons lemon juice
1 bay leaf
1/2 teaspoon salt
1 1/4 tablespoons olive oil
2 tablespoons grated Parmesan cheese
Preheat the broiler, but oil your skillet or frying pan.
Dredge the chicken breasts in olive oil and pour into the skillet, stirring well. Fry the celery and onion in the olive oil until tender.
Stir garlic powder, yellow mustard, oregano, lemon juice, bay leaf, salt and olive oil into the skillet. Stirring constantly, bring to a boil. Cook well over medium heat, stirring occasionally, until chicken is no longer pink, about 15 minutes.
Remove chicken, cooking a few times, and dice into thin strips. Cut the celery strips into thin strips. Add mushrooms to the skillet, and stir well. Pour enough olive oil into the skillet to just cover everything but the bottom.
Flounder in the olive oil and season with crushed garlic. Saute the mushrooms and celery strips for about 5 minutes, or until browned.
When the chicken is peeled and no longer pink, remove the celery strips from the pan, and place them on a platter. Add turkey leg quarters, garlic powder, vinegar, salt and olive oil.
Return the celery strips to the pan, and stir in the lemon juice, bay leaf and salt. Add enough olive oil to just cover. Heat a small skillet over medium heat. Add more olive oil to the pan by blending in peanut oil. Slowly pour the chicken broth over the celery strips, stirring to evenly coat.
Broil for 1 to 2 minutes per side, or until chicken is crispy. Sprinkle with egg yolks, and spoon the mushroom mixture on each breast.
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