1 cup water
2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves
1 cup olive oil
4 slices bacon
2 tablespoons fresh lemon juice
1 (15 ounce) can whole peeled tomatoes, with juice
1 1/4 cups chicken broth
1/2 (10 ounce) can sliced mushrooms
1/4 cup minced onion
1 (16 ounce) can whole peeled tomatoes, drained
1/4 cup chopped green bell pepper
1 (4 ounce) can sliced mushrooms, drained
Heat water in a large saucepan over medium heat. Add olive oil, saute over medium heat until the oil is crisp. Remove from heat, and add chicken.
Stir in the bacon and lemon juice. Reduce heat to medium-low, and add green pepper.
Add chicken, tomatoes, chicken broth, mushrooms, onion and mushrooms. Simmer for 5 minutes, or until chicken is cooked through. Stir in chicken, green pepper, tomato slices and mushrooms.
Return chicken to heat, and bring to a simmer. Add bacon, lemon juice and tomatoes. Cook for 2 minutes, or until bacon is crispy. Remove from heat, and stir in chicken, bell pepper and mushrooms. Bring to a simmer, and cook for 2 minutes.