- 2 tablespoons [30 g] butter or margarine
- 4 chicken whites
- 1/2 cup [125 mL] chopped onion
- 1/2 cup [125 mL] chopped sweet green pepper
- 1 cup [250 mL] mushroom slices
- 1 [1 1/3-ounce / 36-g] pack dry golden onion or regular onion soup mix
- 1 1/4 cups [310 mL] water
- 1/4 cup [60 mL] white wine
- Worcestershire sauce
- 1 tablespoon [15 mL] cornstarch
- 3 tablespoons [45 mL] water
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- Melt butter or margarine into a large skillet.
- Brown chicken whites on both sides into melted butter.
- Reserving drippings into skillet, remove chicken whites from skillet.
- Add chopped onion, chopped sweet green pepper and mushroom slices to skillet; saute until tender-crisp.
- Return chicken whites to skillet.
- Into a small bowl, combine dry onion soup mix, 1 1/4 cups [310 mL] water and Worcestershire sauce.
- Pour all over chicken whites.
- Cover, lower heat and simmer for 20 minutes, or until chicken is done, no longer pink inside.
- Remove chicken whites to a serving plate.
- Combine cornstarch and remaining 3 tablespoons [45 mL] water; stir into sauce.
- Return to a boil; simmer, still stirring, for 1 minute.
- Serve chicken whites, coated with sauce.
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