6 skinless, boneless chicken breasts
1 (10 ounce) package dry onion soup mix
1 cup frozen mixed vegetables
1 cup water
2 tablespoons olive oil
Cut the chicken breasts into 1 inch cubes and place 2 inches apart in shallow dish or bowl. Place chicken in pan, cover, and steam for 10 minutes. Remove from oven and let cool on wire rack.
In a large saucepan, melt 1 tablespoon vegetable oil over medium heat. Saute chicken for 5 minutes, stirring often. Pour in water and mix well. Bring to a boil, stirring constantly. Reduce heat and simmer for 1 hour, stirring frequently without turning or heating.
To cook the chicken, alternate courses.
In a large mixing bowl, whisk together mixed vegetables and water; stir into skillet. Boil for 10 minutes, stirring occasionally, until vegetables are tender. Drain and serve with chopped onion and celery.
The sauce is ready to serve immediately, spoon it into a bowl with plastic wrap then place chicken and onion pieces and celery pieces over pan. Cover and cook until chicken is cooked through (no longer pink inside). Transfer to serving dish or serving dishes. In a large bowl, whisk together the olive oil, chicken mixture, mixed vegetables and chicken broth. Pour over chicken and vegetables and serve hot.
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