Creamy Maderia Chicken

* Exported from MasterCook II *

Creamy Maderia Chicken

Recipe By : Beverly Mills & Alicia Ross, PB Post Staff
Serving Size : 4 Preparation Time :0:00
Categories : To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Ea Chicken Breast Halves Without Skin -- frozen
1 Tsp Vegetable Oil
1/2 C Chopped Onion (1 Small Onion)
1 8 Oz Pkg. Sliced Mushrooms
1 Red Or Green Bell Pepper -- chopped
1 Tsp Worcestershire Sauce
1/2 Tsp Chicken Bouillon Crystals -- low sodium
1/8 Tsp Black Pepper
1 can Cream Of Mushroom Soup, Condensed -- reduced-fat
1/2 C Skim Or Low-Fat Milk
1 C Swiss Cheese -- finely shredded
4 slice Hearty Whole-Grain Bread

If the chicken if frozen, microwave it 3 minutes, uncovered on high, to
defrost slightly.
Meanwhile, in a 12-inch nonstick skille,t heat the oil on medium. Peel and
coarsely chop the onion, adding it to the pan as you chop. Raise the heat
to medium-high. Add the mushrooms and stir from time to time. Cut the
chicken into bite-sized chunks.
When all of the chicken ic cut, add it to the pan and raise the heat to
high. Add the Maderia wine. Seed and finely chop the green pepper and add
it to the skillet. Cook the chicken for about 3 to 4 more minutes or until
no longer pink, stirring from time to time. Meanwhile add the
Worcestershire, chicken bouillon, if desired, and black pepper. Stir well.
When the chicken is no longer pin, lower the heat to medium and add the
soup, stirring thoroughly. Add the milk and continue to stir until
well-mixed. Reduce the heat to simme. Sprinkle the cheese over the
skillet, and stir to mix and melt the cheese.
Let the skillet simmer while toasting the bread. (Do not let the mixture
boil.) To serve, spoon a generous amount of the chicken mixture over each
bread slice. Serve at once.

Serves 4

Source: Palm Beach Post Food Section, 08/21/97

billspa@icanect.net

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