Juice of 1 lg. lemon
1/4 c. all-purpose flour
1 tsp. paprika
2 whole skinless, boneless chicken breasts, split
1/3 c. vegetable oil
1 head fresh broccoli, about 1 lb.; or 2 (10 oz.) pkgs. frozen broccoli spears
8 oz. fresh mushrooms

Squeeze lemon juice into shallow dish. Combine flour and paprika in 1 gallon size plastic bag. Cut chicken breasts into 1/4 inch strips. Working quickly dip half chicken strips at a time in lemon juice; shake in flour mixture; remove to a plate.

In 12 inch skillet over medium-high heat, heat oil. When all chicken strips are coated, add to hot oil in skillet; cook about 10 minutes, turning occasionally until brown.

While chicken is cooking, cut fresh broccoli into florets.

In a 3 quart saucepan over high heat, bring 3 cups water to a boil; add fresh or frozen broccoli. Reduce heat to medium-low; simmer, covered, about 5 minutes until crisp-tender. Slice mushrooms to measure 2 cups; set aside.

Drain broccoli in colander and set aside. Add mushrooms to chicken in skillet; cook about 1 minute until slightly brown. Add broccoli, tossing quickly to combine with chicken and mushrooms. Remove from heat. 4 servings.