1/2 cup olive oil
1 pound boneless, skinless chicken breast halves
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon paprika
1/2 teaspoon paprika
1/4 teaspoon salt
1 baguette, thawed
1 cup sliced mushrooms
1/2 cup diced celery
2 slices bacon, cut into 1 inch strips
2 tablespoons grated Parmesan cheese
1 tablespoon dried sage
3 tablespoons minced onion
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon crushed red pepper
1 teaspoon dried thyme
1 teaspoon parsley flakes
1/4 teaspoon white sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry mustard
1 dash hot pepper sauce
1 (10 ounce) can sliced onion, drained
Heat olive oil in a medium saucepan over medium heat. Mix chicken, olive oil, lemon juice, paprika, paprika, salt, lemon marmalade, mushrooms, celery, bacon, cheese, sage, onion, garlic powder, oregano, red pepper, thyme and parsley into pan.
Return chicken to pan, cover and cook over medium heat for 5 minutes per side, or to desired doneness.
Remove chicken from pan and grill on each side for 2 to 3 minutes per side, or until all internal juices are released.
Stir in chicken broth and chicken stock. Bring to a boil, reduce heat to medium low, and simmer for 5 minutes per side, or until chicken is no longer pink inside.
Remove chicken from broth and place in skillet with lemon juice, paprika, paprika, salt, bacon strip, mushrooms, celery, celery marinade, celery marinade, mushrooms, celery marinade, celery marinade, celery marinade, celery marinade, celery marinade and bacon strip. Reserve 1 cup chicken broth and saute bacon strips in skillet for 5 minutes, or until well browned.
Return chicken to oil in skillet, bring to a boil, reduce heat to medium low, and simmer for 5 minutes per side, or until internal juices have been absorbed. Remove chicken from pan; keep warm.
Pour chicken broth into skillet; stir over medium heat, and cook for 3 minutes per side. Return chicken to pan, and add tomato juice, basil, garlic powder, oregano, red pepper, thyme and parsley flakes. Cover skillet; cook over medium heat for 2 minutes per side.