1 large onion, cut into small pieces
1 medium celery, cut into half
6 skinless, boneless chicken breast halves
1 (6 ounce) can tomato paste
1 tablespoon prepared yellow mustard
2 cloves garlic, finely chopped
1 (10 ounce) can chicken broth
1 cup water
2 tablespoons chicken bouillon granules
1 1/2 teaspoons salt
1 (32 ounce) can sliced mushrooms
4 tablespoons olive oil
1 (4 ounce) can chopped fresh parsley
Season chicken pieces with salt and pepper; drain and reserve.
Heat oil in large skillet over medium heat. Saute chicken pieces, onion, celery and chicken in oil until crisp. Remove from skillet and set aside.
In a large mixing bowl, mix tomato paste, yellow mustard, garlic, chicken broth and water. Stir in bouillon, salt and mushrooms. Stir until well blended, about 5 minutes.
Heat olive oil in large skillet over medium heat. Stir in sauce mixture and cook until thickened. Remove from heat and stir in chicken and vegetables.
Stir in parsley. Transfer chicken pieces and vegetables to sauce and stir until well coated.
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