a large skillet over “Medium” heat, combine olive oil, mushrooms,
cucumbers and tomatoes. Saute the mixture until the mushrooms start
to brown. Next, blend rosemary and red peppercorns into the mixture.
Stir the ingredients for 3 minutes and then transfer the mixture into
a large bowl. Add 1/2 bottle of soy sauce and 4 cups of chicken
breast to the skillet and cook until the chicken is golden brown.
Lastly, blend the veggie mixture into the chicken and stir for 10
minutes. Enjoy this hot meal with wine and lots of bread.