12 large skinless, boneless chicken breast halves
2 tablespoons vegetable oil
1 green bell pepper, seeded and chopped into 1/4 size
1 white onion, chopped and chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1 teaspoon seasoning salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon white sugar
1 cup sliced fresh mushrooms
1/2 cup sliced onion
2 teaspoons champagne wine
1 small clove garlic, minced
1 cup crumbled egg whites
1 cup chopped onion
2 tablespoons beef bouillon granules
1/4 cup vegetable oil
2 1/2 tablespoons chicken bouillon granules
1/2 cup all-purpose flour
2 teaspoons minced bleeding heart red pepper
1 lemon, juiced
2 cups milk
skewers
Dredge chicken in oil, brown on all sides; remove and discard skin.
Heat oil in large skillet over medium heat. Add green pepper, onion, Worcestershire sauce, garlic powder, seasoning salt, oregano, basil and sugar. Continue to cook until vegetables are tender.
Add the chicken in the pan, stirring constantly, for 2 to 3 minutes.
Add mushrooms and onion, beat thoroughly. Pour vegetable mixture over chicken in pan. Cover and simmer covered for 25 to 30 minutes.
Stir in wine, bouillon and flour and stir vigorously for 3 to 4 minutes. Remove lid from pan. Heat to 350 degrees.
Stir in chicken bouillon granules to the top of this mixture and pour over the chicken, uncovered. Tilt pan slightly to eliminate any browning on top. Sprinkle remaining hot cocoa mix over chicken and sauce. Cover and simmer for 5 minutes. Refrigerate mixture overnight to chill before slicing.
Serve chicken over warm pasta and garnish with mushrooms and onion.
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