1/4 cup soy sauce
1/4 cup white vinegar
1/4 cup olive oil
1/4 cup white wine
1/2 teaspoon garlic powder
1 small onion, thinly sliced
1 green bell pepper, thinly sliced
1 (10 ounce) can sliced mushrooms, drained
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 tablespoon vegetable oil
1 tablespoon chicken bouillon granules
In a medium saucepan, combine soy sauce, vinegar, olive oil, white wine, garlic powder, onion, green pepper, mushrooms, and chicken. Cover, and simmer for 30 minutes. Remove saucepan from heat, and allow to cool.
Place chicken cubes in saucepan and bring to a boil. Reduce heat to low and simmer for 5 to 6 minutes per inch of thickness. Remove chicken, and set aside.
Heat oil in a large skillet over medium heat. Sprinkle chicken with flour and salt, and brown lightly. Cook 1 to 2 minutes in oil, and stir in wine. Return chicken to pan, and stir together with sauce and flour mixture. Cover, and cook for 5 to 6 minutes per inch of thickness. Reduce heat to medium, and add chicken.
Return chicken to saucepan, and cook for 3 minutes per inch of thickness, stirring frequently. Stir in mushrooms, and cook for 3 minutes per inch of thickness. Return chicken to saucepan, and cook until chicken is cooked through. Remove lid from pan, and pour chicken over saucepan.
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