1 1/2 lb fresh chicken tenders
1 small onion, chopped
8 - 10 oz pkg portobello mushrooms, sliced
2 medium potatoes cubed**
1 clove of garlic diced
2 tbsp pkg chicken gravy
1/4 c hot water
1/4 c olive oil
salt and pepper
**after cubing potatoes place in microwave for 2 - 3 minutes on high or use potato setting until slightly tender.
Heat large skillet to medium to medium high. Add 2 tablespoons of olive oil and chicken tenders; cook until no longer pink (approximately 5 minutes).
Meantime, chop the onion, dice the garlic and prepare potatoes.
When chicken tenders no longer pink, remove from skillet.
In same skillet, add remaining olive oil, onion, garlic, potatoes and portobello.
Cook until tender; approximately 10 minutes. Add 2 tablespoons of chicken gravy mixed with 1/4 cup hot water and bring it to a boil. Stir in chicken tenders and simmer for 20 minutes until the liquid thickens.
The whole process is less then 30 minutes for preparation.
Enjoy
