2 tablespoons olive oil
1 cup chopped onion
1 cup chopped bell pepper
1/8 cup chopped celery
1 cup sliced mushrooms
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried basil
3 roma (plum) tomatoes, sliced
1 1/2 cups chicken bouillon
1/2 cup chopped fresh parsley
Heat oil in a large skillet over medium heat. Saute onion, bell pepper and celery for about 5 minutes.
Stir in mushrooms and salt and pepper. Cover skillet, and cook, stirring occasionally, for about 10 minutes. Pour into 8-inch square baking dish.
Cover skillet with foil, and bake in preheated oven for 8 to 10 minutes, or until chicken is well done. Remove foil, and bake for 5 minutes. Remove chicken and set aside to cool.
In a small bowl, mix together bouillon, tomatoes and chicken bouillon. Stir everything into the skillet. Place tomatoes into skillet with juices, and cook over medium heat for 1 minute.
Stir chicken into skillet. Cook broccoli with lemon juice, parsley, salt and pepper. Add broccoli and chicken to skillet; cook, stirring, for about 10 minutes. Serve hot.