Abigail'S Chicken

• 3 tablespoons butter
• 1 tablespoon lemon, juice
• 1/3 cup chicken stock, heated
• 2 large boneless chicken breasts, diced large
• 1/2 lb whole mushroom, cleaned
• 1 green pepper, diced
• 1 red pepper, diced
• 1/2 cup white pearl onion (recipe states cooked pearl onions, I have no idea as I have never used this type of onion)
• 1/2 cup madeira wine
• 2 cups heavy cream
• salt and pepper
• 3 drops Tabasco sauce
• 3 drops Worcestershire sauce
• 1 pinch nutmeg

1. heat 1 tablespoon butter in large pan, when hot stir in lemon juice and chicken stock.
2. add chicken and season, cover and cook 8 to 10 minutes over low heat.
3. pour chicken and sauce into bowl, set aside.
4. replace pan on stove top and add remaining butter. when hot add mushrooms, peppers and onions, cook 3 minutes, uncovered over high heat.
5. remove vegetables from pan and set aside in bowl.
6. pour wine into pan and cook 3 minutes over high heat.
7. add cream and spices, mix and continue cooking for 6-7 minutes over high heat.
8. replace chicken mixture and vegetables in pan. mix well season and simmer 3 minutes to reheat.

butter, lemon, chicken stock, chicken breasts, mushroom, green pepper, red pepper, white pearl onion, madeira wine, heavy cream, salt, tabasco sauce, worcestershire sauce, nutmeg

Taken from www.food.com/recipe/abigails-chicken-512633 (may not work)