5 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 pound fresh mushrooms, sliced
1 (15 ounce) can sliced black olives
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon chili powder
salt and pepper to taste
2 tablespoons all-purpose flour
1 teaspoon baking powder
2 tablespoons chopped fresh parsley
1/4 teaspoon white sugar
1/4 teaspoon ground cinnamon
In a small bowl, mix 4 tablespoons oil, mushrooms, black olives, lemon juice, chili powder, salt and pepper. Place chicken in plastic bag; seal and shake vigorously until well coated.
Discard marinade and oil mixture. Place chicken on foil or parchment paper to cool for 60 minutes. Remove foil or parchment paper and skin side down.
Shred chicken breasts with knife, making sure to cut all but 3 ounces. Drain off fat, reserving 1/2 cup marinade. Heat olive oil in a large skillet over medium heat. Cook chicken pieces in oil until golden brown, about 5 minutes. Remove from skillet; cool and cut into cubes. Discard marinade; add chicken to skillet with water in a single layer. Season with flour, brown sugar, chili powder, salt and pepper.
Bring a large pot of lightly salted water to a boil. Add chicken and brown on both sides; drain, drain on paper towels.
Stir mushrooms, olives, lemon juice, pepper, flour, baking powder, parsley and sugar into skillet. Sprinkle chicken with remaining flour. Cover skillet and heat on medium heat until just above a deep flame. Remove from heat and stir in chicken and olives. Cook, stirring occasionally, for 10 minutes, or until chicken is no longer pink.
Stir chicken pieces into the skillet over medium heat and cook for about 2 to 3 minutes. Heat the remaining 1 to 2 tablespoons of oil in the skillet and add chicken pieces to the skillet. Season with remaining flour and cook briefly until golden brown. Serve chicken in a single layer at room temperature.