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Serve chicken breasts, smothered in mushroom gravy with pieces of onion, green pepper and celery, over wide noodles.
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
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.
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.
(Amount per serving)
The sauce has a good flavor, but the chicken was lacking. Next time I will season the chicken before cooking with salt, pepper, and maybe some paprika. Might throw in some mushrooms too.
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I would love to try this recipe, but your Mushroom Gravy mix contains wheat starch and wheat flour. Since I have Celiac Disease I can't have anything with gluten in it. What could I substitute for the Mushroom Gravy mix?