2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves
1 tablespoon chopped celery
1 tablespoon chopped onion
1 teaspoon olive oil
4 skin-lopped mushrooms
4 (3 ounce) cans chopped green chile peppers, drained
1 (15 ounce) can whole peeled tomatoes with juice
1/2 cup chopped cooked chicken breast
1/2 cup milk
1/4 cup chopped fresh parsley (optional)
Heat olive oil in a large saucepan over medium heat. Dip chicken in oil, then roll in celery. Place in hot pan and steam uncovered for about 15 minutes, turning once.
Heat olive oil in a large skillet over medium heat. Cook chicken in olive oil 3 minutes, turning once. Season with chopped onion and celery. Stir in olive oil, mushrooms, chile peppers, tomatoes, chicken, milk, parsley and salt and pepper to taste.
Cover and simmer for 30 minutes.