Saucy Chicken Strips

• 1 pound boneless skinless chicken breast halves
• 2 tablespoons butter
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 envelope onion soup mix
• 1-1/4 cups water
• 1 tablespoon Worcestershire sauce
• 1 tablespoon cornstarch
• 3 tablespoons cold water

1. Cut chicken breast in 2-in. x 1/2-in. strips. Melt butter in a large skillet; add chicken and brown on all sides. Remove chicken from skillet, reserving drippings.
2. Add the onion, green pepper and mushrooms to the pan; saute until crisp-tender. Return chicken to skillet. In a small bowl, combine the soup mix, water and Worcestershire sauce; pour over chicken. Reduce heat; cover and simmer for 10 minutes.
3. Remove chicken to a warm platter. Combine cornstarch and water until smooth; add to sauce. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Pour over chicken.

chicken, butter, onion, green pepper, mushroom stems, onion soup, water, worcestershire sauce, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/saucy-chicken-strips/ (may not work)