300gms/10ozs skinned chicken thigh or breast meat.
   1 cup condensed cream of mushroom soup
   1 cup milk
   1 small red capsicum - sliced
   1 small green capsicum - sliced
   1 medium carrot - peeled and thinly sliced
   1 small onion - peeled and finely sliced
   1 clove garlic - peeled and finely minced
   1 tbsp plain flour
   2 dsps butter or margarine
   Coarse-ground black pepper to taste


Trim off fat if any and cut chicken meat into bite-sized pieces.

In a medium freezer bag, place flour and season lightly with a pinch of salt and pepper.

Add chicken pieces, trap air into freezer bag, twist top tightly and shake contents until chicken is fully coated with flour.

Heat 1 dsp margarine (or butter) in a non-stick saucepan over medium heat and lightly brown the floured chicken, remove and set aside.

Add 1 dsp margarine (or butter) to the saucepan and fry onion and minced garlic for a minute.

Add capsicums and carrot, stir well.

Add cream of mushroom soup, milk and chicken.

Stir well to combine and simmer over low heat until vegetables are cooked, stirring occasionally.

Season with coarse ground black pepper to taste and serve hot over cooked pasta of your choice.




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