Another hit from the Gooseberry Patch Cookbooks.
This one reminds me a lot of a chicken recipe that I created back in South Africa, using green peppers and heavy cream. It's a slight different version but very similar and it's just comfort food at it's best.
1 T. oil
1/4 c. onion, finely chopped
1/4 c. green pepper, finely chopped
1/4 c. celery, finely chopped
1 lb. boneless, skinless chicken breasts or thighs
3/4-oz. pkg. mushroom gravy mix
12-oz. can evaporated milk
Heat oil in a skillet. Saute vegetables over medium-high heat for 2 minutes, or until crisp-tender.
Add chicken; cook for 6 to 7 minutes per side until golden.
Blend together gravy mix and milk; stir into skillet.
Bring to a boil; reduce heat, cover and simmer for 15 minutes, until chicken juices run clear.
To serve, spoon gravy from pan over chicken. Makes 4 servings.
NOTE: I cut my chicken breasts into bite size chunks to make it easier for the kids to eat, instead of leaving the full breasts as the recipe calls for.