Recipe - Libbi Chicken

1 pound Boned and skinned chicken
breast halves; cut into
chunks
1 lg Yellow onion; cut into thin
slices
8 ounce White mushrooms; cut into
thin slices
1/3 cup Worcestershire sauce
6 ounce Dry white wine
3 Cloves garlic; minced
1 teaspoon Salt
1 teaspoon Pepper
1 cn Cream of mushroom soup
Three fourths cup Frozen peas
1 tablespoon Vegetable oil

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 mediumhigh heat until
liquid is reduced to about Three fourths 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 MCRecipe Digest by "rich_sf@pacbell.net" rich_sf@pacbell.net
on Feb 24, 1998