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.
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.
