2 chicken strips
1 onion, diced
1 1/2 cups bell pepper
1/4 cup vegetable oil
1/8 cup olive oil
1 cup dry white wine
1 egg, beaten
1 pinch salt
3/4 cup water
2 tablespoons lemon juice
1 teaspoon salt
2 tablespoons Worcestershire sauce
2 teaspoons lemon zest
1/2 teaspoon chili seasoning
1/2 teaspoon garlic powder
1/2 teaspoon dried maraschino cherry
1/4 teaspoon ground black pepper
Heat olive oil in a large skillet over medium heat. Add chicken, onion and bell pepper; sear and stir to coat. Mix together olive oil and wine. Add egg; stir and pour over chicken, onion and bell pepper; stir, turning and spooning mixture over chicken, onion and bell pepper. Season with salt, white wine and egg; stir to coat.
Dredge chicken strips in flour. Place in saucepan with vegetables. Stir egg into saucepan. Boil chicken and vegetables over medium heat for 5 to 7 minutes or until chicken is no longer pink when pricked with a fork. Pour chicken mixture over chicken.
Heat oil in a large skillet over high heat. Saute chicken strips for 5 minutes or until chicken and vegetables are lightly browned. Remove chicken from saucepan and set aside.
Heat 1/2 cup of oil in skillet to medium heat. Add chicken strips and fry for 5 minutes on each side or to desired doneness. Add onion and bell pepper mixture and cover.
Remove skillet from heat and stir chicken into saucepan. Cover and simmer over medium heat for 5 minutes or until chicken is no longer pink when pricked with a fork. Remove from heat. Stir in lemon juice and salt, bring to a partial boil, reduce heat to medium and cook for 5 minutes or until chicken is no longer pink when pricked with a fork. Stir in Worcestershire sauce, lemon zest and chili seasoning.
Return chicken to saucepan and add 3/4 cup water; stir to coat. Ladle thick sauce into bowls and serve at once. Serve chicken thighs with sauce.