Chicken Breasts And Peppers - cooking recipe

Ingredients

8 single chicken breasts
1 large onion, sliced
1 can mushrooms
1 1/2 c. boiling water
3/4 cube Knorr chicken bouillon
2 Tbsp. teriyaki baste and glaze (Kikkoman)
1 medium green pepper
1 medium red pepper (both sliced long, 3/8-inch)
2 Tbsp. sherry (optional)
2 heaping tsp. cornstarch

Preparation

Dissolve bouillon cube in boiling water.
Add teriyaki sauce, mushrooms and onion in large frypan.
Bring to a boil.
Turn down to simmer.
Add chicken (do not overcook).
Cook on one side until slightly pink on top.
Add peppers and turn chicken.
Cook until peppers are tender-crisp (4 minutes). Thicken with cornstarch mixed in a little water.
Add sherry and cook one more minute.
Serve over rice or put into casserole and top with tomato slices, slightly heated.