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
Parmesan bread
1 lemon, quartered

Heat broiler. In 3 quart saucepan, over high heat, bring 3 cups hot tap water to boil, 3-4 minutes. Meanwhile, squeeze juice from lemon into shallow dish; combine flour and paprika in 1 gallon size plastic bag. Cut chicken breasts into 3/4 inch strips. In 12 inch skillet oven, medium-high heat, heat oil.

Working quickly, dip half chicken strips at a time in lemon juice; shake in flour mixture; remove to plate. When all strips are coated; add to hot oil in skillet. Cook about 10 minutes, turning occasionally until brown. While chicken is cooking, cut fresh broccoli, if using, into flowerettes; add fresh or frozen broccoli to boiling water in saucepan.

Reduce heat to medium-low; simmer, covered, about 5 minutes until crisp-tender. Meanwhile, slice mushrooms to measure 2 cups; set aside. Prepare Parmesan bread for broiling; set aside. Drain broccoli in colander; set aside. Add mushrooms to chicken in skillet; cook about 1 minute, stirring until tender and lightly browned. Add broccoli to skillet; toss quickly to combine with chicken and mushrooms. Place bread under broiler.