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