Saucy Chicken Breasts
By PutoPinoy on Friday, May 22, 2009 At
Friday, May 22, 2009
Ingredients:
Melt the butter in a large skillet. Add chicken and brown on both sides. Remove chicken from skillet, reserving drippings in skillet. Add chopped onion, green pepper and mushrooms to skillet; saute until crisp-tender. Return chicken to skillet. Combine soup mix, 1 1/4 cups water and Worcestershire sauce in a small bowl.
Pour over chicken. Cover, reduce heat and simmer 20 minutes or until chicken is tender. Remove chicken to a serving platter. Combine cornstarch and 3 tablespoons water; add to sauce. Return to boil; boil 1 minute. Serve sauce over chicken.
- 2 tbsp. butter or margarine
- 4 chicken breast halves, skinned
- 1/2 c. chopped onion
- 1/2 c. chopped green pepper
- 1 c. sliced mushrooms
- 1 (1.3 oz.) pkg. golden onion soup mix or (1.25 oz.) pkg. onion soup mix
- 1 1/4 c. water
- 1/4 c. white wine
- Worcestershire sauce
- 1 tbsp. cornstarch
- 3 tbsp. water
Melt the butter in a large skillet. Add chicken and brown on both sides. Remove chicken from skillet, reserving drippings in skillet. Add chopped onion, green pepper and mushrooms to skillet; saute until crisp-tender. Return chicken to skillet. Combine soup mix, 1 1/4 cups water and Worcestershire sauce in a small bowl.
Pour over chicken. Cover, reduce heat and simmer 20 minutes or until chicken is tender. Remove chicken to a serving platter. Combine cornstarch and 3 tablespoons water; add to sauce. Return to boil; boil 1 minute. Serve sauce over chicken.
Labels: Poultry
