Chicken à la king

SERVES 6 PREPA­RA­TION: 5 MIN COOK­ING: 20 MIN

Drum Food - - CONTENTS -

1 can (400g) cream of

mush­room soup

375ml (1½c) cream

180ml (¾c) chicken

stock

125ml (½c) milk salt and pep­per

30ml (2T) but­ter

1 onion, chopped

4 bone­less chicken breasts,

sliced

250g mush­rooms, sliced

TO SERVE

cooked fet­tucine pasta hand­ful fresh chopped

co­rian­der

1 Com­bine the soup, cream, chicken stock and milk in a medium bowl. Sea­son with salt and pep­per and set aside.

2 Melt the but­ter in a large pan over medium heat. Add the onion and sauté for 3 min­utes or un­til slightly browned. Add the chicken and cook un­til done.

3 Stir in the sliced mush­rooms and cook un­til soft­ened. Add the soup mix­ture and mix well. Cook un­til thick­ened.

4 TO SERVE Serve with the pasta and top with the chopped co­rian­der.

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