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Categories:
vegetable oil chicken button mushrooms white wine cream of chicken soup milk parsley fresh ground black pepper
Viewed: 27 - Published at: 6 years agoIngredients
- 2 teaspoons vegetable oil
- 1 boneless chicken breast, fillet cut into small cubes
- 6 button mushrooms, sliced
- 2 tablespoons white wine
- 125 ml canned cream of chicken soup
- 60 ml milk
- 2 teaspoons chopped fresh parsley
- fresh ground black pepper
Method
- Heat oil in a nonstick frying pan over a medium heat, add chicken and cook for 3-4 mins until just cooked.
- Add mushrooms and cook for 2 mins longer then stir in wine, soup and milk and bring to boil.
- Reduce heat and simmer for 5-8 mins or until mixture reduces and thickens, Stir in parsley and pepper to taste.
- SERVING SUGGESTIONS: Spoon warm chicken mixture into large heated vol-au-vent case and serve with green salad Spoon chicken over hot pasta and toss.
- Serve with salad of lettuce, tomato and red or green pepper with an Italian dressing.
- Make a chicken and mushroom pie.
- Line an individual ovenproof dish with puff pastry, fill with cold chicken and top with pastry.
- Brush top of pie with a little milk and bake at 200deg.
- Cook for 15 mins until pastry is puffed.
