1 pound boneless chicken breast halves
1 pound skinless, boneless turkey breast halves
1 pound potatoes, peeled and cubed
1 cup chopped celery
3 tablespoons butter
1 pinch salt
1 teaspoon chicken bouillon granules
2 teaspoons chicken bouillon granules
1 teaspoon ground black pepper
1 teaspoon ground nutmeg
2 tablespoons tomato paste
2 tablespoons white sugar
2 tablespoons Worcestershire sauce
1 clove garlic, chopped
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1 pound fresh mushrooms, sliced
Preheat oven to 375 degrees F (190 degrees C).
Place chicken fillets in a large resealable plastic bag. Place capsicum over chicken in plastic bag with seal. Prepare marinade according to package directions for chicken.
Place turkey in plastic bag. Drain fat.
Heat butter in large skillet over medium heat. Add celery, saute in butter until translucent. Add garlic and saute; stir in tomato paste, sugar, Worcestershire sauce, tomato bouillon, chicken bouillon, pepper, nutmeg, pepper granules, chicken soup simmered in butter and parsley.
Arrange chicken breasts on foil baking sheet. Bring entire pan nearest to electricity to a boil. Reduce heat, and simmer 20 minutes. Transfer chicken breasts to foil baking sheet. Cool completely.
Arrange celery slices over chicken breasts. Sprinkle with mushrooms, adjust thicknesses. Repeat procedure with remaining fillets. Place foil in oven to prevent leaking. Increase oven temperature to 350 degrees F (175 degrees C).
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour, turning fillets and baking sheets once during 20 minutes.
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