Recipe - Creamy Maderia Chicken

3 Chicken Breast Halves
Without Skin, frozen
1 teaspoon Vegetable Oil
One half cup Chopped Onion (1 Small
Onion)
1 pack (8 Oz) Sliced Mushrooms
One fourth cup Madiera wine or sherry
1 Red Or Green Bell Pepper;
chopped
1 teaspoon Worcestershire Sauce
One half teaspoon Chicken Bouillon Crystals;
low sodium
1/8 teaspoon Black Pepper
1 cn Cream Of Mushroom Soup;
Condensed, reducedfat
One half cup Skim Or LowFat Milk
1 cup Swiss Cheese; finely
shredded
4 sl Hearty WholeGrain Bread

If the chicken if frozen, microwave it 3 minutes, uncovered on high, to
defrost slightly. Meanwhile, in a 12inch nonstick skille,t heat the oil on
medium. Peel and coarsely chop the onion, adding it to the pan as you chop.
Raise the heat to mediumhigh. Add the mushrooms and stir from time to
time. Cut the chicken into bitesized chunks. When all of the chicken ic
cut, add it to the pan and raise the heat to high. Add the Maderia wine.
Seed and finely chop the green pepper and add it to the skillet. Cook the
chicken for about 3 to 4 more minutes or until no longer pink, stirring
from time to time. Meanwhile add the Worcestershire, chicken bouillon, if
desired, and black pepper. Stir well. When the chicken is no longer pin,
lower the heat to medium and add the soup, stirring thoroughly. Add the
milk and continue to stir until wellmixed. Reduce the heat to simme.
Sprinkle the cheese over the skillet, and stir to mix and melt the cheese.
Let the skillet simmer while toasting the bread. (Do not let the mixture
boil.) To serve, spoon a generous amount of the chicken mixture over each
bread slice. Serve at once.

Serves 4

Source: Palm Beach Post Food Section, 08/21/97

billspa@icanect.net

Recipe by: Beverly Mills & Alicia Ross, PB Post Staff Posted to MCRecipe
Digest V1 #756 by Bill Spalding billspa@icanect.net on Aug 22, 1997