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Saucy Chicken Strips

1 pound boneless skinless chicken breast halves
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (4 ounces) mushroom stems and pieces, drained
1 envelope onion soup mix
1-1/4 cups water
1 tablespoons Worcestershire sauce
1 tablespoon cornstarch
3 tablespoons cold water

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

Printed from tasteofhome.com Aug 29, 2008

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Saucy Chicken Strips cont.

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.

Yield: 4 servings.