2 tablespoons olive oil
1 large chicken breast steak, cut into 1/2 inch cubes
1 medium onion, cut into 1/8 inch slices
1 green bell pepper, cut into 1/4 inch slices
1 red bell pepper, cut into 1/2 inch slices
1 (10 ounce) can diced tomatoes with green chile peppers
1 cup sliced fresh mushrooms
1 cup sliced fresh mushrooms
1/4 cup sliced hot pepper
1 egg, lightly beaten
1 cup chopped onion
Heat olive oil in a large nonstick skillet over medium heat. Place chicken pieces in pan. Fry about 10 to 12 minutes each side, or until no longer pink and juices run clear. Remove chicken and toss with vegetables, mushrooms, peppers, tomatoes, mushrooms and hot pepper. Fry about 15 minutes, stirring occasionally, until chicken is no longer pink, and vegetables are tender.
Meanwhile, wipe up all but 2/3 of the drippings from the skillet. Stir chicken parts into vegetable mixture. If necessary, pour stock into skillet. Stirring occasionally, cook 15 minutes more, stirring occasionally.
Remove pan from heat and stir in sausage, onion, bell pepper, mushrooms, chile peppers, eggs and tomato. Return skillet to heat, remove skillet from heat and cook about 6 minutes on each side, or until chicken is no longer pink but juices run clear. Remove skillet from heat. Serve hot.