"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Quick Chick Recipe

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This recipe for Quick Chick, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 0021 -- Kathy McGrath
Added: Tuesday, April 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
˝ T. - vegetable oil
2 - chicken breast halves, skinless, boneless, & cut into 1 inch pieces
1 c. - celery, chopped
2 - onions, sliced & separated into rings
1 (4.5 oz.) can - mushrooms, with liquid
2 T. - soy sauce
1 tsp. - vegetable oil

Directions:
Directions:
Heat oil in a medium skillet over medium high heat. Sauté chicken until all sides are well browned, then stir in the celery, onions, mushrooms with liquid and soy sauce. Cover skillet and bring to a boil; reduce heat to low and simmer for about 1 hour. Makes 4 servings.

Personal Notes:
Personal Notes:
A generous splash of soy sauce gives an Asian touch to chicken simmered with celery, onion and mushrooms.

 

 

 

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