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Saucy Chicken Strips

 Saucy Chicken Strips
For a quick and easy meal, try this chicken recipe. The sauce is so tasty, your family will request it often.—Barianne Wilson, Falfurrias, Texas
4 ServingsPrep/Total Time: 25 min.


  • 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 tablespoon 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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Saucy Chicken Strips (continued)

Nutritional Facts: 1 serving (1-1/4 cups) equals 225 calories, 9 g fat (4 g saturated fat), 78 mg cholesterol, 1,047 mg sodium, 12 g carbohydrate, 2 g fiber, 24 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer