- 1 lb. boneless, skinned chicken
- salt and pepper to taste
- 2 Tbl. flour
- 1 Tbl. vegetable oil
- 1 can chicken broth
- bell pepper, onion and celery
- 1 C sliced onions
Salt and pepper chicken. Put flour in a medium-size bag and add pieces of chicken. Close the open end of the bag and shake. Heat oil in skillet.. Saute some bell pepper, onion and celery and then add floured chicken in oil and brown on both sides. Brown chicken on both sides. Add mushrooms and broth. Cover tightly with lid and simmer until meat is tender. Add extra water or broth if necessary.
You will probably have enough gravy to serve over mashed potatoes or rice. Dried mushrooms are delicious to use in this recipe. Let them soak in the chicken broth a few minutes before adding to the chicken in the skillet.