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

Melt butter in large skillet. Add chicken and brown on both sides. Remove chicken from skillet, reserving drippings in skillet. Add onion, green pepper and mushrooms to skillet; saute until crisp-tender. Return chicken to skillet.

Combine soup mix, 1 1/4 cups water and Worcestershire sauce in a small bowl. Pour over chicken. Cover, reduce heat and simmer 20 minutes or until chicken is tender. Remove chicken to a serving platter. Combine cornstarch and 3 tablespoons water; add to sauce. Return to boil; boil 1 minute. Serve sauce over chicken. Serves 4.