Ingredients
1 pound boneless skinless chicken breast halves2 tablespoons butter1/2 cup chopped onion1/2 cup chopped green pepper1 can (4 ounces) mushroom stems and pieces, drained1 envelope onion soup mix1-1/4 cups water1 tablespoon Worcestershire sauce1 tablespoon cornstarch3 tablespoons cold water
Preparation
Cut chicken breast in 2-in. x 1/2-in. strips. Melt butter in a large skillet; add chicken and brown on all sides. Remove chicken from skillet, reserving drippings.
Add the onion, green pepper and mushrooms to the pan; saute until crisp-tender. Return chicken to skillet. In a small bowl, combine the soup mix, water and Worcestershire sauce; pour over chicken. Reduce heat; cover and simmer for 10 minutes.
Remove chicken to a warm platter. Combine cornstarch and water until smooth; add to sauce. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Pour over chicken.
