Saucy Chicken and Vegetables

White plate with chicken and vegetables over rice with a fork

Mushrooms, onions and bell peppers are quickly sauteed along with chicken and then an easy brown sauce made with onion soup mix is added to make Saucy Chicken and Vegetables.

Course Main Course

Cuisine American

Keyword Saucy Chicken and Vegetables

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 862kcal

Author Jennifer Osterholt

Ingredients

6 chicken breast tenderloins cut into 2 inch x 1/2 inch strips or cubes
2 tablespoons butter
1/2 sweet onion chopped
1/2 red bell pepper chopped
4 ounces mushrooms chopped
1 package onion soup mix
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
3 tablespoons water

Instructions

Combine chicken broth, onion soup mix and Worchestershire sauce. Set aside.
In a large skillet melt butter over medium-high heat and brown chicken on all sides.
Set chicken aside and add onion, pepper and mushrooms to the drippings. Saute until crisp-tender. Return chicken to skillet.
Pour onion soup mixture over chicken and cover skillet. Reduce heat and simmer for 10 minutes.
Combine cornstarch and water and set aside.
Use a slotted spoon to remove chicken and vegetables to a plate. Set aside.
Add cornstarch mixture to skillet and bring to a boil. Boil 1 minute or until sauce is thick in same skillet. Pour sauce over chicken and enjoy!

Nutrition