| | Directions | 1. Heat oil in large skillet on medium-high heat. Add onion, bell pepper and celery; cook and stir 2 minutes or until vegetables are tender-crisp. Add chicken; cook 5 minutes per side or until browned.
2. Mix mushroom gravy and milk in small bowl. Stir into chicken mixture. Bring to boil. Reduce heat to low; cover and simmer 12 minutes or until chicken is cooked through. |
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Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4
|  | | Ingredients | | - | | 1 tablespoon vegetable oil |
| - | | 1/4 cup finely chopped onion |
| - | | 1/4 cup finely chopped green pepper |
| - | | 1/4 cup finely chopped celery |
| - | | 1 pound boneless skinless chicken breast halves |
| - | | 1 package McCormick® Mushroom Gravy Mix |
| - | | 1 can (12 ounces) evaporated milk |
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| | Nutrition (per serving) | |
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