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Saucy Chicken Strips
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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 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.
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Printed from tasteofhome.com Aug 29, 2008Copyright Reiman Media Group, Inc © 2008 |