Ingredients
- 2 chicken gravy
- 425 gr up vegetables (cooked cut)
- 270 gr chicken (skinless boneless)
- 30 ml lemon juice
- 16 ml vegetable oil
- 1 gr thyme leaves (dried crushed)
Bake pastry shells according to package directions. In medium skillet over medium-high heat, heat oil. Add chicken in 2 batches and cook until browned, stirring often. Set chicken aside. Pour off fat. Add gravy, lemon juice, thyme and vegetables. Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve in pastry shells. *Use a combination of fresh vegetables or 1 bag (16 ounces) frozen vegetable combination.
By MeLizaJane on 98-05-30 14:44:01 EDT, converted by MC_Buster.
