Chicken Breasts And Peppers

• 8 single chicken breasts
• 1 large onion, sliced
• 1 can mushrooms
• 1 1/2 c. boiling water
• 3/4 cube Knorr chicken bouillon
• 2 Tbsp. teriyaki baste and glaze (Kikkoman)
• 1 medium green pepper
• 1 medium red pepper (both sliced long, 3/8-inch)
• 2 Tbsp. sherry (optional)
• 2 heaping tsp. cornstarch

1. Dissolve bouillon cube in boiling water.
2. Add teriyaki sauce, mushrooms and onion in large frypan.
3. Bring to a boil.
4. Turn down to simmer.
5. Add chicken (do not overcook).
6. Cook on one side until slightly pink on top.
7. Add peppers and turn chicken.
8. Cook until peppers are tender-crisp (4 minutes). Thicken with cornstarch mixed in a little water.
9. Add sherry and cook one more minute.
10. Serve over rice or put into casserole and top with tomato slices, slightly heated.

chicken breasts, onion, mushrooms, boiling water, teriyaki baste and glaze, green pepper, red pepper, sherry, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=789170 (may not work)