8 boneless, skinless chicken breast halves
2 tablespoons Worcestershire sauce
1 teaspoon dried minced onion
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons lemon juice
1 cup milk
2 stalks celery, finely diced
1/2 cup chopped fresh mushrooms
2 tablespoons butter
1 large onion, sliced
2 cups cooked white potatoes
1 tablespoon chopped fresh parsley
1 (10 ounce) can crushed pineapple, drained
1 (3 ounce) can diced green olives, drained
1/2 cup chopped fresh parsley
Place chicken breasts in a large resealable plastic bag; seal and place in freezer.
In a medium bowl, combine the Worcestershire sauce, onion, salt, pepper, lemon juice and milk. Mix thoroughly. Place chicken breasts in bag. Seal and refrigerate.
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, cook butter over medium heat. Add chicken breasts, stirring, until golden brown. Reduce heat to low; heat until chicken is no longer pink and juices run clear. Add celery and mushrooms.
Remove chicken from marinade, removing any juices; discard marinade. Add chicken breasts cut side down, cooking (herbs, salt, pepper and lemon juice) over medium heat, until chicken is no longer pink and juices run clear. Add butter to skillet. Cook, stirring, until butter is melted and thickened; add celery and mushrooms. Return chicken to marinade; cook 3 to 4 minutes, stirring. Remove chicken from marinade.
Remove chicken from marinade and place in a microwave-safe bowl. Microwave chicken breasts in preheated microwave for 10 minutes, turning once. Microwave breast meat for 2 minutes, stirring occasionally.
Microwave chicken breasts in microwave for 10 minutes; turn and continue cooking 2 minutes, or until chicken is no longer pink and juices run clear.
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