Home Style Chicken Dinner
|Skinless boneless chicken breast halves||4|
|Water||3⁄4 Cup (12 tbs)|
|Chicken gravy mix||87⁄100 Ounce (1 Envelope)|
|Frozen vegetables||14 Ounce (Baby Whole Potatoes, Broccoli, Carrots, Baby Corn And Red Pepper Strips. 1 Bag)|
|Sliced mushrooms||4 1⁄2 Ounce, drained (Green Giant, 1 Jar)|
|Chopped fresh chives||1 Tablespoon|
1. Melt butter in 10-inch nonstick skillet over medium heat. Sprinkle chicken with salt and pepper. Cook chicken in butter 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
2. Mix water and gravy mix (dry) in small bowl; pour into same skillet. Stir in vegetable mixture and mushrooms. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until largest pieces of potato are hot. Add chicken; cover and simmer about 2 minutes or until chicken is heated through.