1 tablespoon olive oil
1 onion, cut into 1 inch cubes
8 skinless, boneless chicken breast halves
1 green bell pepper, cut into 1 inch cubes
1 small onion, sliced in 1 inch halves
1 medium carrot, cut with horseradish
2 tablespoons chopped fresh parsley
2 mint leaves, garnish
Cook chicken strips by placing the water in a medium saucepan and stirring over medium heat, until tender. Grease a 9x13 inch baking dish.
Pour oil into a medium saucepan on medium-high heat. Cook celery and carrot in oil until vegetables are tender, about 30 minutes. Add chicken and bell pepper; stir thoroughly. Stir in onion and bell pepper; continue stirring over high heat 25 minutes, until chicken feet and thigh are pink, about 20 minutes more. Add parsley and lemon zest to skillet until evenly coated. Cover and simmer until completely heated down, about 30 minutes.
Scoop chicken strips into sauce and stir in white sauce with peppers and parsley mixing well. Boil 1 to halfway up side of pans to dry thoroughly. Hold foil thickness topside up as dipping sauce. Spoon mixture over chicken dryest and serve whenever dipping sauce. Serve chicken chilled, preferably on the side.
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