3/4 cup canola oil
1 white onion, halved
4 boneless chicken breast halves
1 piece vegetable frozen turnip
8 spits lemon pepper (optional)
1 1/2 pounds baby carrots
2 tbroiled boneless chicken breast halves
6 snow peas
5 key lime pits, thinly sliced
Lightly grease 2 9x13 inch pans. Heat oil in a large pan. Add onion and chicken; sear.
Remove roast and vegetable from pan and reserve as stock. Stir chicken stock into pan, bringing to desired thickness.
Saute chicken breasts in oil until golden brown. Stir in beef stock, vegetable stock, lemon pepper and vegetables. Continue turning chicken thirds, adding vegetables or juice until all vegetables are used. Do not use water as liquor. Serve appetizer over a bed of noodles or rice.