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

Cut chicken breasts 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; reserve 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. Yield: 4 servings.