• 4 boneless, skinless chicken breast halves
• 2 Tbs. butter or margarine
• 1/2 C. onion, chopped
• 1/2 C. green pepper, chopped
• 1-4 oz. can mushrooms, drained
• 1 pkg. onion soup mix
• 1 1/4 C. water
• 1 Tbs. Worcestershire Sauce
• 1 Tbs. cornstarch
• 3 Tbs. water

Cut chicken breasts in 2"x2" strips. Melt butter in large skillet; add chicken and brown on all sides. Remove chicken but save drippings in pan. To drippings add onion, green peppers and mushrooms; sauté until tender. Return chicken to skillet. In a small bowl, combine soup mix, water and Worcestershire Sauce; mix well and to chicken. Simmer for another 10 minutes. Remove chicken. Mix chicken and water; add to sauce. Boil 1 minute or until thick. Pour over chicken for serving.