1/2 cup olive oil
1 lemon, juiced
6 cloves garlic, minced
13 ounces skinless, boneless chicken meat
1 tablespoon paprika
1 green bell pepper, diced
1 pound carrots, diced
1 cup sliced mushrooms
1 (10.75 ounce) can condensed Italian-style soup
1/2 cup frozen mixed vegetables, thawed
1 tablespoon butter or margarine, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon lemon juice
Heat olive oil in a large nonstick skillet over medium heat. Add lemon juice and fry for 1 minute, stirring. Pour the chicken into the pan and add the paprika. Cook over medium heat for 1 to 2 minutes, stirring, until chicken is no longer pink; remove from pan. Serve hot.
Place chicken in the pan with the paprika, green bell pepper and carrots. Mix together and pour mixture over chicken. Cover and simmer for 5 minutes over medium heat. Cook 5 minutes, stirring occasionally, until chicken is no longer pink.
Remove chicken from pan and set aside. Pour lemon juice over all and stir to coat. Return chicken to pan and simmer 20 minutes, covered, stirring occasionally until chicken is no longer pink. Remove chicken from pan and set aside. Return chicken to pan. Heat 3 tablespoons of butter or margarine in a medium skillet over medium heat. Add chicken and mix together. Stir in basil, oregano, salt, lemon juice and parsley. Cook over medium heat for 5 minutes.