6 tbsp. butter, divided
1/4 c. onion, finely chopped
1/2 lb. mushrooms, finely chopped
1 c. white wine, Worcestershire sauce, divided
3 whole chicken breasts, skinned, boned and halved
1 each red, yellow and green bell pepper cut in strips
2 tbsp. vegetable oil
Parsley for garnish

In a skillet, over medium heat melt 2 tbsp. butter. Add onion, saute until golden; add mushrooms and 1/2 cup Worcestershire sauce. Saute on high heat until liquid has evaporated and moisture has dried. Place chicken breasts in oven proof dish. Tuck about 2 tbsp. mushroom mixture under the filet of each chicken breast. Melt remaining butter and add the remaining Worcestershire sauce; pour over chicken. Bake in 350 degree oven for 35 minutes or until tender and lightly browned, basting occasionally. Saute pepper strips in oil and serve with chicken. Garnish with parsley.