1 tablespoon olive oil
3 skinless, boneless chicken breast halves
2 tablespoons chopped onion
1 (6 ounce) can condensed cream of mushroom soup
1 (4 ounce) can milk
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1 small green bell pepper, diced
2 (2 pound) whole cloves
1/2 teaspoon dried basil
1 teaspoon dry mustard
1 teaspoon salt
2 tablespoons chopped fresh parsley
1 1/2 tablespoons Dijon mustard
In a large skillet over medium heat, heat the oil to 375 degrees F (190 degrees C).
Heat chicken pieces in the oil in the microwave until browned in spots, about 2 minutes. Remove from heat and set aside.
Heat the remaining olive oil in a large skillet or wok over medium heat. Stir in onion and mushrooms. Cook, stirring occasionally, for about another minute or until vegetables are tender. Add cream of mushroom soup and milk. Mix together and pour over chicken.
Layer chicken pieces with vegetables and bean sprouts over chicken, and press deeper and deeper into the chicken. Sprinkle the Worcestershire sauce and garlic powder over chicken common layer.
Layer bell pepper and chicken with vegetables and bean sprouts over chicken. Reserve remaining vegetables for soup and flavorings. Press green pepper and parsley on top to keep you from getting all the juices in the pan. Add bird and chicken juices to chicken and vegetables. Sprinkle Dijon mustard over all and serve.