| | 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) | Calories: 320 Calories
Fat: 15 Grams
Protein: 30 Grams
Cholesterol: 120 Milligrams
Carbohydrates: 14 Grams
Sodium: 472 Milligrams
Fiber: 0 Grams
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