Creamy Maderia Chicken

If the chicken if frozen, microwave it 3 minutes, uncovered on high, to defrost slightly. Meanwhile, in a 12-inch nonstick skille,t 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 ic 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 pin, 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 simme. 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. Serves 4 Source: Palm Beach Post Food Section, 08/21/97 billspa@icanect.net Recipe by: Beverly Mills & Alicia Ross, PB Post Staff Posted to MC-Recipe Digest V1 #756 by Bill Spalding <billspa@icanect.net> on Aug 22, 1997