2 boneless, skinless chicken breast halves
1 (16 ounce) can chicken broth
2 red potatoes, peeled and quartered
1 cube beef bouillon cube
1 cup water
1/2 cup chicken broth
1 teaspoon paprika
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon dried soy sauce
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breast halves in a large nonstick skillet. Fry in oil until they are golden brown. Drain on paper towels.
Place chicken in a large resealable plastic bag. Place chicken in bag with liquid from marinade and cook until no longer pink. Drain on paper towels.
Place chicken in a heavy saucepan and cook over medium heat until no longer pink and juices run clear. Stir chicken, pea pods and water into juice, sprinkle with paprika and salt and pepper. Simmer until chicken is tender, about 10 minutes. Divide chicken into two portions.
Place the bouillon cube in a heavy silver skillet. Cook over medium heat for about 5 minutes. Remove from heat and stir in chicken, potatoes and broth. Let simmer for about 1 minute. Add the chicken broth and paprika mix. Stir until all is well blended and chicken is tender. Place chicken in the marinade, cover and let marinate in refrigerator about 2 hours. Add soy sauce to the chicken while it's still warm.
Warm the chicken breasts in the microwave for about 30 to 40 minutes or until internal chicken juices have reached desired consistency.