Golden Chicken with Garden Vegetables

Ingredients

2 Tablespoons Vegetable Oil
Salt, to taste
16 Baby Carrots, peeled
2 1/2 Pounds Chicken Pieces
Freshly Ground Black Pepper, to taste
16 Pearl Onions, peeled
1 Red Bell Pepper, sliced
1 Green Pepper, sliced
16 Small Mushrooms, sliced
3/4 Cup Lea & Perkins White Wine Worcestershire Sauce
1/4 Cup Light Cream

Instructions

Heat oil in a large skillet. Season chicken and brown over moderately high heat until golden brown on all sides, about 15 minutes. Add vegetables and turn to glaze them. Drain excess fat. Pour the Worcestershire sauce over the pan. Cook 15 minutes more, basting occasionally, until chicken and vegetables are tender. Stir in the cream and warm through. Serves 4.