| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Vegetables | Main dishes, Poultry | 4 | Servings | |
INGREDIENTS
| 1 | lb | Boned and skinned chicken breast halves; cut into chunks |
| 1 | lg | Yellow onion; cut into thin slices |
| 8 | oz | White mushrooms; cut into thin slices |
| 1/3 | c | Worcestershire sauce |
| 6 | oz | Dry white wine |
| 3 | Cloves garlic; minced | |
| 1 | ts | Salt |
| 1 | ts | Pepper |
| 1 | cn | Cream of mushroom soup |
| 3/4 | c | Frozen peas |
| 1 | tb | Vegetable oil |
INSTRUCTIONS
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 3/4 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@pacbell.net" <rich_sf@pacbell.net> on Feb 24, 1998
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