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4 Servings
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5-6
dl
raw chicken (breast or other good parts) cut in mouth size pieces
Ca 300 g mushrooms, fresh (preferably), frozen or canned 1-2 tbsp butter 4 tbsp flour 3 dl Water. The liquid from the mushroom can can substitute for some of the water. 1½ dl white wine ½-1 dl whipping cream 1 red pepper (pepper and soysauce or salt) 2 chicken bouillon cubes Serve with rice. 1.) Fry the chicken in butter and ½ dl wine until they are lightly brown. 2.) Clean and slice the mushrooms, or pour the canning liquid into a cup if you use canned mushrooms. 3.) Wash and slice the pepper in smaller pieces. Mix the flour with some of the water. 4.) Put the mushrooms in a large pot and let most of the liquid in them boil into the mushrooms (boil them in the canning liquid if you use canned mushrooms) 5.) Add the butter, the rest of the water and the wine. Bring to a boil and let boil for about 7 minutes. 6.) Stir down the flour and add the crushed bouillon cubes. Boil for 5 minutes. 7.) Add the chicken and the pepper pieces. Warm it up and flavour with pepper and soysauce or salt. |
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