2 large skinless, boneless chicken breast halves
1 cup sherry
1 tablespoon Worcestershire sauce
1 pound fresh mushrooms, sliced
1/4 cup sliced pepper
1 1/2 teaspoons ground black pepper
1 tablespoon vegetable oil
1 cup chicken broth
1 cup water
1 orange, zested and juiced
1 tablespoon cider vinegar
3 tablespoons orange juice
2 teaspoons lemon juice
1 cup chopped fresh parsley
Pour sherry over chicken strips in large glass dish. Brown all over with Worcestershire sauce. Cover, and refrigerate at least 2 hours before broiling.
Heat oil in large skillet over medium-high heat. Remove strips from barbecue hot oil, and place in large bowl. Stir together mushrooms, pepper, black pepper, vegetable oil, chicken broth, water, orange juice, lemon juice, parsley, orange slices, and orange zest. Cover, and refrigerate at least 2 hours before serving.