Title: Libbi Chicken
Categories: Main dishes, Poultry
Yield: 4 Servings

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

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"
on Feb 24, 1998