- 2 tablespoons [30 g] butter or margarine
- 4 chicken whites
- 1 1/2 cups [375 mL] freshly sliced cleaned mushrooms
- 1 onion, sliced
- 1 clove garlic, minced
- 1 [10-ounce / 284-mL] can cream of mushroom soup concentrate
- 1/2 cup [125 mL] milk
- Pepper
- Hot drained boiled noodles or rice for 4
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- Into a large frypan, melt half of butter or margarine over medium-high heat.
- Brown chicken whites for 5 minutes on each side.
- Remove chicken whites from frypan; reserve.
- Melt remaining butter or margarine over medium heat.
- Brown together mushroom and onion slices and minced garlic stirring often.
- Stir in cream of mushroom soup concentrate and milk; pepper to taste.
- Bring to a boil.
- Add reserved chicken whites and cover frypan.
- Lower heat and leave to simmer for approximately 5 minutes, until chicken is no longer pink inside, stirring from time to time.
- Serve, over hot noodles or rice.
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