2 tablespoons vegetable oil
1 cup all-purpose flour
3 cloves garlic, minced
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 (8 ounce) can sliced mushrooms, drained
1 (15 ounce) can chicken broth
2 tablespoons all-purpose flour
2 teaspoons cornstarch
1 cup water
1 tablespoon vegetable oil
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried minced onion
Heat oil in a large skillet over medium heat. Stir in flour and cook, stirring constantly, until golden brown. Remove from heat, stir in garlic, onion and salt and pepper. Stir together.
Place chicken in the prepared skillet. Cook over medium heat, stirring constantly, until golden brown. Remove from heat, crumble and set aside.
Place mushrooms and celery in the skillet. Cook over medium heat for 5 minutes, stirring occasionally. Stir until mushrooms are tender. Pour broth over chicken and mushrooms. Season with flour and seasoning.
Stir chicken and mushrooms into chicken and mushrooms mixture and stir just until evenly coated. Pour chicken broth mixture over chicken and mushrooms. Top with remaining flour mixture and place in the skillet.
Fry chicken on each side, turning once. Cook 4 minutes on each side, or until chicken is cooked through and juices run clear. Drain off grease.