2 chicken breasts
2 tbsp. butter
1/2 c. water
1 tbsp. soy sauce
1/2 tsp. curry powder
1/2 tsp. poppy seed
1 beef bouillon cube
1 can mushroom soup
1 can bamboo shoots
1/2 c. chopped celery
1/2 c. chopped onion
1 can sliced mushrooms
1 green pepper, sliced
3 tbsp. white wine

Cut chicken into small pieces and brown in butter in large skillet. Stir in next 7 ingredients, mix well. Cover and simmer 15 minutes, stir occasionally. Add next 4 ingredients and simmer 10 minutes until tender-crisp. Stir in green pepper and wine. Cover and simmer 5 minutes more. Serve over rice or chow mein noodles. 4-6 servings.