Saucy Chicken Strips
4 boneless, skinless chicken breast halves
2 Tbs. butter or margarine
1/2 cup chopped onion
1/2 cup chopped green pepper
4 oz. can mushrooms, drained
1 pkg. onion soup mix
1-1/4 cups water
1 Tbs. Worcestershire sauce
1 Tbs. cornstarch
3 Tbs. water

Cut chicken breasts in 2X2 inch strips. Melt butter in large
skillet; add chicken and brown on all sides. Remove chicken but savr
drippings in pan. To drippings add onion, green peppers and
mushrooms; saute until tender. Return chicken to skillet. In a
small bowl, combine soup mix, water and Worcestershrie sauce; mix
well and add 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. Suggested
serving...Over Rice Pilaf (next recipe).

Rice Pilaf
2-1/2 cups chicken broth
1 tsp. fresh or dried parsley flakes
2 Tbs. butter or margarine
1 cup uncooked long-grain rice

Combine broth, parsley and butter in a saucepan and bring to a boil.
Stir in rice. Cover and simmer on low for 20 minutes, or until rice
is tender.