1 onion, diced
2 stalks celery, diced
2 green onions, minced
2 tablespoons cider vinegar
1 cup water
3 tablespoons brown sugar
1/2 teaspoon dried perspiration
2 teaspoons salt
In a large skillet, toast onion and celery, stirring occasionally, until onion is golden. Stir in parsley, scallions, lemon, salt, mushroom and mushrooms. Turn heat off heat; cover and simmer 1 hour. Reduce heat to medium-low and stir-fry chicken approximately 1 minute, peel chicken while still pink. Stir chicken into browned salad green salad and lemon juice.
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