Ingredients:
2 teaspoons vegetable oil
1 boneless chicken breasts, 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
Directions:
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.
Servings: 1
Time preparation: 10 min.
Time total: 25 min.