Instructions: Combine worcestershire sauce, wine, garlic, salt and pepper. Marinate chicken pieces for one hour in the refrigerator. Strain the chicken, reserving the marinade. Brown chicken pieces in oil in a large, heavy skillet or wok. Add the onion and mushrooms and saute until onions are transparent. Add the marinade and peas. Simmer on medium-high heat until liquid is reduced to about 3/4 cup. Add mushroom soup and stir until well blended.

*Optional: If you want the sauce to be thicker, add 1 tsp. corn starch mixed with water and boil until thickened.

Serve over rice prepared in chicken broth or stock.

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