2 tablespoons vegetable oil
1 medium onion, sliced
1 large celery, sliced
2 meat tenderisers
4 skinless, boneless chicken breast halves
1 egg, beaten
1(12 fluid ounce) can chicken broth
1/4 cup white vinegar
1 (10.75 ounce) can whole milk
1/2 quart chicken bouillon granules
1 teaspoon salt
8 cloves garlic, minced
10 large bananas, sliced
1 teaspoon lemon zest
1 (8 ounce) can sliced fresh mushrooms
Heat oil in a large saucepan over medium heat. Saute onion and celery in oil 2 minutes. Stir chicken into onion and celery mixture. Cook, stirring occasionally, until chicken is no longer pink, about 5 minutes. Stir in flour, white vinegar, whole milk, bouillon cube, salt, cloves of garlic, and bananas. Bring mixture to a low boil, stirring occasionally, about 20 minutes. Boil 6 minutes. Remove chicken from pan and set aside.
Stir chicken mixture back into onion and celery mixture. Continue stirring until chicken is cooked through (no longer pink), about 5 to 10 minutes. Turn chicken breasts and place on a plate. Serve chicken over sauce on plate by spoon.