Not-So-Smothered Chicken*

1. 1

   Dredge chicken breasts in flour until fully coated.

2. 2

   Melt butter in heavy skillet or electric skillet.

3. 3

   Saute chicken breasts until golden brown on both sides.

4. 4

   After browning, add celery and olives distributing evenly over chicken breasts.

5. 5

   Add water and lower heat.

6. 6

   Cover skillet and simmer for 20 minutes. Remove cover and continue simmering for 10 more minutes or until done.

7. 7

   Add water as necessary during simmering to maintain a moist, gravy-like base.

8. 8

   Best served with rice or whipped potatoes with a side dish of a steamed fresh vegetable such as broccoli or asparagus.

9. 9

   Drizzle a good portion of gravy onto rice or whipped potatoes.

10. 10

    Yields 5-6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.