3-4 chicken breasts
1 tsp. salt
1 pkg. frozen peas & onions
2 tbsp. butter
3 tbsp. flour
1 tbsp. instant onion
2 tbsp. chopped pimento
Few drops Tabasco
1/2 lb. sm. mushrooms
1/2 tsp. oregano
1/2 tsp. paprika
1/2 tsp. celery salt
1/2 tsp. salt
1 c. instant chicken broth
1/2 c. dry white wine or dry sauterne
1 c. light cream

Cook chicken 30 minutes or until tender. Cook frozen peas and onions as directed. Saute mushrooms in 2 tablespoons butter. Remove from pan. Melt another 3 tablespoons butter and stir in seasonings. Stir in chicken broth and wine; cook until thickened.

Cool slightly. Stir in light cream (or evaporated milk), mushrooms, peas and chicken. Reheat, but do not boil. Serve over English muffins or biscuits.