2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon olive oil
1 teaspoon dried minced onion
3 tablespoons white sugar
1 cup fresh bread crumbs
3 teaspoons beef bouillon granules
3 tablespoons margarine
1/4 cup brown sugar
1 teaspoon salt
1 teaspoon grated lemon zest
1 pound skinless, boneless chicken breast halves
2 teaspoons balsamic vinegar
1/2 teaspoon ground white sugar
1 pound finely chopped fresh mushrooms
1 tablespoon beef bouillon granules
1 teaspoon white sugar
1 teaspoon lemon zest
Heat olive oil in large skillet over medium heat. Saute garlic and white pepper in olive oil until garlic is golden; remove from skillet; set aside. Stir together lemon juice and brown sugar. Add bread crumbs, stir into mixture and yield to desired consistency.
Heat olive oil in large skillet over medium heat. Cook chicken breasts, stirring constantly until golden, about 10 minutes. Remove chicken from skillet and place in dish. Cook 5 minutes, turn chicken over and cook 5 minutes more. Remove chicken from skillet and place on plate. Microwave remaining 3 tablespoons olive oil in skillet over medium heat. Spoon chicken into skillet and cook 3 inches from heat; stir gently.
Return skillet to medium heat. Saute chicken for 2 minutes, stirring constantly, then add balsamic vinegar, white sugar, lemon zest and chicken bones. Return chicken to skillet; stir. Cover and simmer 15 minutes, stirring occasionally until chicken is cooked through, about 5 minutes per side.
Add bread crumbs and bouillon powder. Spoon mixture evenly over chicken. Cover and simmer 15 minutes to add remaining 2 tablespoons olive oil. Serve with remaining stewed lemon juice packet and sliced fresh mushrooms.
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