Libbi chicken

4 Servings

Ingredients

Quantity Ingredient
1 pounds Boned and skinned chicken breast halves; cut into chunks
1 large Yellow onion; cut into thin slices
8 ounces White mushrooms; cut into thin slices
⅓ cup Worcestershire sauce
6 ounces Dry white wine
3 Cloves garlic; minced
1 teaspoon Salt
1 teaspoon Pepper
1 can Cream of mushroom soup
¾ cup Frozen peas
1 tablespoon Vegetable oil

Directions

Combine worcestershire sauce, wine, garlic, salt and pepper. Marinate chicken pieces for one hour in the refrigerator. Strain the chicken, reserving the marinade. Brown chicken pieces in oil in a large, heavy skillet or wok. Add the onion and mushrooms and saute until onions are transparent. Add the marinade and peas. Simmer on medium-high heat until liquid is reduced to about ¾ cup. Add mushroom soup and stir until well blended.

*Optional: If you want the sauce to be thicker, add 1 tsp. corn starch mixed with water and boil until thickened.

Serve over rice prepared in chicken broth or stock.

Recipe by: Libbi Rich

Posted to MC-Recipe Digest by "rich_sf@..." <rich_sf@...> on Feb 24, 1998

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