* Exported from MasterCook II * Creamy Maderia Chicken Recipe By : Beverly Mills & Alicia Ross, Palm Beach Post, Aug 1997 Serving Size : 4 Preparation Time :0:00 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Chicken breast halves -- skinned 1 ts Vegetable oil 1/2 c Onion (1 sm) -- chopped 8 oz Pkg sliced mushrooms 1 Bell pepper -- chopped 1 ts Worcestershire sauce 1/2 ts Chicken bouillon crystals -- - low sodium 1/8 ts Black pepper 1 Can condensed cream of mushroom - soup -- reduced-fat 1/2 c Skim or low-fat milk 1 c Swiss cheese -- finely shredded 4 sl Hearty whole-grain bread If the chicken if frozen, microwave it 3 minutes, uncovered on high, to defrost slightly. Meanwhile, in a 12" nonstick skillet, 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 is 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 pink, 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 simmer. 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. Yield: 4 Servings Posted by: Bill Spalding - - - - - - - - - - - - - - - - - -