"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

SAUCY CHICKEN STRIPS Recipe

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This recipe for SAUCY CHICKEN STRIPS, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Friday, April 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Chicken Breast (skinned, boneless)
2 Tbsp. Butter or Margarine
1/2 Cup Onion (chopped)
1/2 Cup Green Pepper (chopped)
1 (4 oz.) Can Slice Mushrooms
1 Pkg. Lipton Onion Soup Mix
1 1/4 Cups Water
1 Tbsp. Worcestershire Sauce
1 Tbsp. Cornstarch
3 Tbsp. Water
Rice Pilaf (recipe below)

Rice Pilaf:
2 1/2 Cups Chicken Broth (Swanson's)
1 Tsp. Dried Parsley Flakes
2 Tbsp. Butter or Margarine
1 Cup Uncooked Long-Grain Rice

Directions:
Directions:
Chicken:
Cut chicken breast into 2-inch by 1/2-inch diagonal strips. Melt butter in a large skillet; add chicken and brown on all sides. Remove chicken from skillet, reserving drippings. Add onion, green pepper and mushrooms; saute until crisp-tender. 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. Serve over rice pilaf.

Rice Pilaf:
Combine broth, parsley and butter in a suacepan; bring to boil. Stir in rice; cover. Reduce heat; simmer 20 minutes.

 

 

 

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