Directions:
- 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.
- 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.
- 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. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 198.96 Kcal (833 kJ) | ||
| Calories from fat | 82.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.15g | 14% | |
|---|---|---|---|
| Cholesterol | 82.16mg | 27% | |
| Sodium | 562.6mg | 23% | |
| Potassium | 456.03mg | 10% | |
| Total Carbs | 6.93g | 2% | |
| Sugars | 1.83g | 7% | |
| Dietary Fiber | 1.07g | 4% | |
| Protein | 23.41g | 47% | |
| Vitamin C | 17.2mg | 29% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 28.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 76.68 Kcal (321 kJ) | ||
| Calories from fat | 31.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 14% | |
|---|---|---|---|
| Cholesterol | 31.66mg | 27% | |
| Sodium | 216.82mg | 23% | |
| Potassium | 175.75mg | 10% | |
| Total Carbs | 2.67g | 2% | |
| Sugars | 0.71g | 7% | |
| Dietary Fiber | 0.41g | 4% | |
| Protein | 9.02g | 47% | |
| Vitamin C | 6.6mg | 29% | |
| Iron | 0.1mg | 2% | |
| Calcium | 11.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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