2 cups sliced canned mushrooms
1 tablespoon chili powder
2 cloves garlic, minced
1 small onion, diced
3 teaspoons Worcestershire sauce
1 (16 ounce) can sliced fresh mushrooms
2 tablespoons Worcestershire sauce
4 skinless, boneless chicken breast halves
1 cup water
1 cup chicken broth
1 tablespoon curry powder
1/4 cup chopped fresh parsley
1 tablespoon chicken bouillon granules
1/4 cup hot pepper sauce
1/4 teaspoon salt
1/2 teaspoon dried oregano
Slice mushrooms, leaving 1 inch border
Melt the chili powder in a medium saucepan over low heat. Stirring occasionally, bring to a slow boil. Stir in the garlic, onion and Worcestershire sauce. Reduce heat to low, and simmer vigorously for 5 minutes. Stir in mushrooms and mushrooms/wine pieces. Reduce heat and simmer for 2 minutes, stirring constantly.
In a deep skillet or skillet, melt marinade over medium heat. Stir in chicken grains and water. Bring to a boil, stirring constantly. Reduce heat, and cook about 3 minutes, stirring well. Stir in broth, chicken and mushrooms/wine/cheese. Return chicken to a large bowl and stir in curry powder, chicken broth and pepper sauce. Stir until the chicken is evenly coated.
Stir chicken into the broth mixture. Season with salt, oregano, and parsley. Simmer a minute, then stir in chicken bouillon, chicken parsley mixture and salt and oregano. Transfer chicken into the pan. Cover, reduce heat to low, cover and simmer for about 30 minutes, or until the chicken is cooked through and no longer pink inside.