1 pkg. boneless, skinless chicken breasts
Olive oil (use imported variety)
1/2 c. chopped green onions (use stalks & all)
Coarsely ground black pepper
Red pepper leaves (do not use paprika)
Salt (opt.)
Chopped sweet basil
A pinch of curry powder
Lemon pepper
Lemon peel, grated

In a saucepan, pour in the olive oil until the bottom is covered. Heat on medium, but do not let the oil burn.

Put in the chicken breasts, covering both sides with olive oil.

After the chicken has "whitened" on both sides, add the pepper, the lemon pepper and the grated lemon peel. After about 10 minutes or so, add the red pepper leaves, the sweet basil and the curry powder.

After another five minutes, add the green onions.

When the chicken runs clear, it is done, but it must not have a pink center. DO NOT OVERCOOK or you will have rubbery and tasteless chicken.

Remove chicken from the pan, add some white wine (or water) to the pan, turn up the heat to high, stir and when the mixture thickens and bubbles, take the pan from the heat. Pour over the chicken.

The chicken may be eaten over a bed of rice, wild or white and mixed vegetables.

Frozen mixed vegetables (baby carrots, baby onions, sweet red peppers) serve well with this dish, but they should be barely cooked through and should not be mushy. I fix them last, just before the chicken is done.