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2 tablespoons butter or margarine
8 boneless skinless chicken breast halves (about 1 1/4 pounds)
1 teaspoon salt
1/2 teaspoon pepper, if desired
1 1/2 cups water
2 envelopes (.87 ounce) chicken gravy mix
1 pound frozen baby whole potatoes, broccoli, carrots, baby corn and red bell peppers strips
9 ounces sliced mushrooms, drained
Chopped fresh chives or persley, if desired
You may substitute fresh, washed vegetables for the frozen mixture. No change in the cooking time, but prep time will be longer.
Melt butter in a large (13" minimum for 8 servings) 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.
Mix water and gravy mix (dry) in small bowl; pour into same skillet. Stir in frozen vegetables 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.
Serve vegetable and gravy mixture over chicken. Sprinkle with chives.
