4 skinned chicken breast halves
2 tbsp. butter
1/2 c. chopped onion
1/2 c. chopped green pepper
1 tbsp. cornstarch
1 can sliced mushrooms, drained
1 pkg. onion soup mix
1 1/4 c. water
1 tbsp. Worcestershire sauce
3 tbsp. water

Cut chicken in 2 x 1/2 inch diagonal strips. Melt butter in a large skillet. Add chicken and brown on all sides. Remove chicken from skillet, reserving the drippings. Add onion, green pepper and mushrooms. Saute until tender crisp. Return chicken to skillet.

In a small bowl combine soup mix, water and Worcestershire sauce. Mix well and pour over chicken. Cover, reduce heat, simmer for 10 minutes. Remove chicken to a warm platter.

Combine cornstarch and water. Add to sauce. Boil 1 minute or until thick. Pour sauce over chicken. Serve with rice.