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Ingredients

How to make it

  • Cut chicken into 1/2- to 3/4- inch strips. Sprinkle with a little salt and freshly ground pepper; then roll strips in cornstarch. Shake off excess. Heat butter in a large skillet. When is starts to sizzle, add chicken, half at a time. Brown on all sides over fairly high heat. Remove to plate.
  • Add mushrooms ande garlic to skillet adding more butter, if necessary. Saute 5 minutes. Mix chicken broth with 1 Tbs. cornstarch; stir mixture into skillet. Bring to boil. Stir in Mr. Boston Creme de Noyaux, Worcestershire sauce and pea pods. Return chicken to skillet; bring again. Cover and simmer 3 to 5 minutes or until chicken and pea pods are tender. Serve with rice.

Reviews & Comments 10

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    " It was excellent "
    jenniferbyrdez ate it and said...
    Sounds delish. Thanks Pudge.
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    " It was excellent "
    sunny ate it and said...
    This sounds wondsrful! Look forward to trying it.
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    " It was excellent "
    shirleyoma ate it and said...
    Oh how great this sounds!! yummmmmmmm got my 5
    Was this review helpful? Yes Flag
    " It was excellent "
    lechatnoir ate it and said...
    Definitely a fine mix of flavors and would be good or even better the second day,thanks for a great recipe.
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    I'm saving this to try soon. It sounds so delicious, hon - thanks so much!
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  • mkm114 6 years ago
    You have my mouth watering!! Dang this sounds good!! You can never go wrong with chicken!!
    You rock Pudge!!! Keep the fantastic recipes coming...........:-)
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  • mrspotatohead 6 years ago
    Great post!
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  • coffeebean53 6 years ago
    This sounds absolutely wonderful!! Thanks for a great post. :)
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  • chefmeow 6 years ago
    Yumola. This sounds fantastic. Thanks for another great recipe Pudge.
    Was this review helpful? Yes Flag
    " It was excellent "
    zena824 ate it and said...
    OMG....I really love this... This is great Pudge...Thanks..
    Was this review helpful? Yes Flag

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