5 skinless, boneless chicken breast halves
1 onion, diced
1 green bell pepper, diced
3 stalks celery, chopped
1 black pepper, sliced in half
4 cloves garlic, minced
2 tablespoons vegetable oil
1 cup sliced mushrooms
2 teaspoons chicken bouillon granules
4 teaspoons beef broth
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
3 tablespoons fresh lemon juice (optional)
Cook chicken pieces; drain.
Drain chicken in large stockpot, leaving about 1/3 cup liquid in pan. Stir in onion, bell pepper, celery, onion, pepper, garlic, oil and mushrooms.
Heat oil in large skillet over medium heat. Add chicken; brown on all sides. Stir in chicken broth mixture, green beans, mushroom caps, chicken bouillon granules, beef broth and basil. Gradually stir all together.
Add lemon juice and butter just before stirring chicken into sauce. Add lemon, then pour over chicken. Stir and continue to heat.
I made this for guests and they raved. I actually prefer chicken chili, so I used chicken sausage instead of chicken and added corn and gave it extra chicken seasoning. I also substituted only 4 tablespoons of coconut milk, instead of 5 and added 12 drops of almond milk, for a total of 22 tablespoons. Next time I would add some sort of cold brew topping, i.e. a cold cider or a cold winter beer. For chili lovers, this would be the perfect recipe.
This is usually the first dish gone during the holidays. Kids love it. It keeps you company along with the meat. You could use some additional spices, too. I always have a box of dried chili peppers on hand.
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