3-4 lbs. chicken cutlets
1/4 c. olive oil
1 c. celery
1 c. mushrooms
2 cans Franco American mushroom gravy
2 tbsp. oregano
2 tbsp. Worcestershire sauce

Cut up chicken cutlets in strips, then into pieces. Brown in olive oil until light brown. Discard drippings. Add all other ingredients; simmer on low heat for 45 minutes. Serve over cooked rice or noodles. Serves 4 to 6.