1/2 cup Margarine
1/4 cup Olive oil
1/4 cup Onions, green finely chopped
1 tablespoon garlic minced
1 ea Lemon juice
2 pounds Chicken breasts
1 teaspoon Salt
1/2 teaspoon Pepper, black
1/4 cup Parsley minced
1 ea tomato chopped
Instructions
Bone and skin chicken breasts and cut into 1/2 inch pieces. Heat together butter and olive oil in wok and saute green onions and garlic. Add lemon juice, chicken, salt, pepper and parsley. Continue cooking, stirring constantly, for 5-8 minutes or until chicken is done. Add tomatoes and heat through. Serve over buttered noodles or hot rice.
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Yields: 6 Servings
Creme de Colorado, page 181
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