Chicken How-So - cooking recipe

Ingredients

2 chicken breasts (1 lb.), skinned and boned
2 Tbsp. margarine
1 can golden mushroom soup
1/2 c. water
1 beef bouillon cube
1 Tbsp. soy sauce
1 tsp. Worcestershire sauce
1/2 tsp. curry powder
1/2 tsp. poppy seed
1 (8 oz.) can bamboo shoots, drained
1/2 c. sliced celery
1/2 c. (1 medium) sliced onion
1 (3 oz.) can mushrooms, drained
1 small green pepper, cut in strips
3 Tbsp. dry white wine
steamed rice

Preparation

Cut chicken into 1 1/2-inch pieces.
In medium skillet over medium heat, brown chicken in margarine until golden.
Combine mushroom soup, water, bouillon cube, soy sauce, Worcestershire sauce, curry powder and poppy seed.
Mix well.
Pour over chicken. Cover and simmer 15 minutes, stirring occasionally. Add bamboo shoots, celery, onion and mushrooms. Cover and simmer 10 minutes or until tender-crisp.
Stir in green pepper and white wine. Cover and simmer 2 to 3 minutes. Serve over rice.
Makes 4 to 6 servings.