Creamy Maderia Chicken

Ingredients

3 chicken breast without skin
5 ml vegetable oil
60 gr onion
1 onion
80 gr mushrooms
5 ml worcestershire sauce
2 ml chicken bouillon crystals low sodium
1 gr black pepper
1 package cream of mushroom soup
120 gr skim
120 gr swiss cheese
4 slices hearty bread

Instructions

If the chicken if frozen, microwave it 3 minutes, uncovered on high, to defrost slightly. Meanwhile, in a 30 cm 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

billspa@icanect.net