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. 

 

Smothered Chicken 

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.