CREAMY CHICKEN AND MUSHROOM FRY
1 large onion, chopped
meat of half a cooked chicken or left over chicken
2 cloves garlic, finely chopped
1 green or red pepper, sliced
1 punnet mushrooms, sliced
1 teaspoon chicken spice
½ teaspoon black pepper
1 teaspoon mustard
500 ml double cream
salt to taste
Fry altogether until soft. Add double cream. Thicken with 1 teaspoon flour and a little milk that has been mixed to a paste. Serve on rice or toast. Garnish with fresh sliced parsley.
Recipe posted by Jennifer Weir
Photo: Jennifer Weir
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