2 tbsp. butter
4 chicken breasts, halved & skinned
1/2 c. onion, chopped
1/2 c. green pepper, chopped
1 c. mushrooms, sliced
1 (1.3 oz.) pkg. golden onion soup or (1.25 oz.) pkg. onion soup mix
1 1/4 c. water
1/4 c. white wine
Worcestershire sauce

Melt butter in large skillet. Add chicken and brown on both sides. Remove chicken, reserving drippings in skillet. Add onion, green pepper and mushrooms to skillet, saute until tender. Return chicken to skillet. Add soup, water and Worcestershire sauce, stir. Cover, reduce heat and simmer until chicken is tender. Remove chicken, combine cornstarch and water and add to sauce. Boil 1 minute. Serve over chicken.