4 skinless, boneless chicken breast halves
1/8 cup orange juice
2 tablespoons vegetable oil
1 (15 ounce) can sliced mushrooms
4 green onions, cut into 1 inch pieces
1 cup coarse corn meal
1 cup diced celery
1 cup sliced hot pepper peppers
salt and pepper to taste
Peel chicken breasts, and cut into cubs. Heat olive oil in a large skillet over medium heat. Brown the chicken in the olive oil, then stir in orange juice, orange juice, oil, mushrooms, celery and hot pepper. Salt and pepper to taste. Reduce heat to medium low.
Bring a large pot of water to a boil. Add chicken, and cook until no longer pink, about 8 to 10 minutes. Transfer chicken to a plate, and set aside to cool completely.
Meanwhile, heat remaining olive oil in a large skillet over medium heat. Saute chicken over medium heat, stirring occasionally, until browned on both sides, about 4 minutes. Drain chicken, drain on paper towels, and set aside.
Blend marinated chili, capers, celery, and hot pepper mixture into pan-roasted chicken breasts, stirring occasionally. Gradually add chicken, adding liquid one tablespoon at a time, until cooking through.
Stir the tomato mixture, mushrooms, capers, apple cider vinegar, celery salt, salt and pepper into skillet, stirring constantly until heated through; if desired.
⭐ ⭐ ⭐ ⭐ ⭐