Boned and skinned chicken breast halves; cut into chunks
1 gross
Yellow onion; cut into thin slices
8 x ca. 30 g
White mushrooms; cut into thin slices
1/3 Tasse
Worcestershire Sauce
6 x ca. 30 g
white wine dry
3
cloves garlic minced
1 Teelöffel
salt
1 Teelöffel
pepper
1 Dose
Cream of mushroom soup
3/4 Tasse
peas frozen
1 Esslöffel
vegetable oil
die Zubereitung:
Combine worcestershire sauce, wine, garlic, salt and pepper. Marinate chicken pieces for one hour in the refrigerator. Strain the chicken, reserving the marinade. Brown chicken pieces in oil in a large, heavy skillet or wok. Add the onion and mushrooms and saute until onions are transparent. Add the marinade and peas. Simmer on medium-high heat until liquid is reduced to about 3/4 cup. Add mushroom soup and stir until well blended.
*Optional: If you want the sauce to be thicker, add 1 tsp. Corn starch mixed with water and boil until thickened.
Serve over rice prepared in chicken broth or stock.
