1 large onion, chopped
3/4 cup sliced red or green bell pepper
4 boneless chicken thighs
2 tablespoons olive oil
1 teaspoon prepared horseradish
1/2 teaspoon chopped fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon paprika
1/2 teaspoon salt
3 skinless, boneless chicken breast halves - cut into strips
Saute onions in boiling oil until golden; drain.
Place chicken in a large pot. Season with chopped red pepper and green pepper. Fry over moderately high heat, turning, for about 5 minutes. Add olive oil, horseradish, parsley and lemon juice. Bring to a simmer; turn once. Reduce heat to low; cook, stirring occasionally, for 5 minutes. Gradually stir in paprika and salt. Heat through.