Juice of 1 lemon
1/4 c. flour
1 tbsp. paprika
2 whole chicken breasts (remove skin and bones)
1/3 c. vegetable oil
1 head fresh broccoli
8 oz. fresh mushrooms

Bring water to boil for broccoli. Squeeze lemon. Combine flour and paprika in bag. Cut chicken breasts into 3/4 inch strips. Heat oil in 12 inch skillet over medium-high heat. Dip chicken in lemon juice then in flour mixture. Add to hot oil and cook for 10 minutes until brown.

Cut broccoli into florets, add to boiling water. Reduce heat to medium-low and simmer (covered) about 5 minutes, until tender crisp. Slice mushrooms. Drain broccoli and set aside. Add mushrooms to chicken and cook about 1 minute stirring until tender and lightly browned. Add broccoli to skillet, toss quickly and combine with chicken and mushrooms.