CHICKEN A LA WORCESTERSHIRE WINE SAUCE

CHICKEN A LA WORCESTERSHIRE WINE SAUCE

2 tbsp. veg. oil
2 1/2 lb. chicken, cut up
Salt and pepper, to taste
16 baby carrots, peeled, or 2 lg. carrots, peeled and cubed
1 med. red onion, sliced, or 16 pearl onions, peeled
1 green bell pepper, sliced
1 red bell pepper, sliced
16 sm. mushrooms, sliced
3/4 c. Lea and Perrins White Wine Worcestershire Sauce
1/4 c. yogurt or light cream

Heat oil in a large skillet, season chicken and brown pieces over moderately high heat
until golden on all sides, about 15 minutes. Add vegetables and turn to glaze. Drain
excess fat. Pour white wine worcestershire sauce over all. Cook 15 minutes more,
basting occasionally, until chicken and vegetables are tender. Stir in yogurt or cream
and warm through. Serves 4.

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CHICKEN ALMOND CASSEROLE

1 c. chicken breast, diced and cooked
1 can cream of chicken soup
1 c. sliced almonds
1/2 c. mayonnaise
1 c. celery, chopped
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. lemon juice
3 eggs, hard-boiled
1 c. cracker crumbs (I use Zesta)
2 1/2 tsp. butter

Mix together cracker crumbs and butter; set aside. Combine chicken, chicken soup,
almonds, mayonnaise, celery, salt, pepper, eggs and lemon juice. Grease a deep
casserole dish and pour mixed ingredients in alternating layers with 3/4 cup of buttered
cracker crumbs. Bake at 400 degrees for 20 to 30 minutes or until bubbly. Cover with
remaining buttered crumbs and brown. Serves 6.