4 skinned chicken breast halves
2 tbsp. butter
1/2 c. chopped onion
1/2 c. chopped pepper
1 can sliced mushrooms
1 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. Reserve drippings. Add onion, green pepper and mushrooms; saute until tender. Return chicken to skillet.

In a small bowl, combine soup mix. Mix well. Pour over chicken. Cover. Reduce heat, simmer 10 minutes. Remove chicken to platter. Combine cornstarch and water. Add to sauce. Boil 1 minute until thick. Pour sauce over chicken. Serve with rice.