Moncton Forum

Serves four. Three chicken breasts diced. Dice an onion and a red pepper. Bung it all in a pan and fry in butter with garlic (or garlic spread) and a sprinkling of basil. Cover pan.

There should just be enough juice in the pan to keep from drying out, but when the chicken is cooked, you're going to add a load of sliced mushrooms and they will provide additional liquid as they cook. Keep stirring.

Add a can of Campbells cream of mushroom (concentrated) and stir in. Add a little milk if you want extra or thinner sauce. Better yet, add wine at the start and you won't need to add milk.

Serve with your favourite rice.

For variations replace the chicken with shrimps. If cooked shrimps, add them only at the end so they can warm through and not overcook. Or drop to two breasts and add just a few shrimps right at the end.

It's all about getting the texture/consistency to suit your own taste. If making the shrimp version Jackson Triggs Rose Wine @ $8.99 goes very well.. A rare occasion when a cheap Rose is worth it.

MMMMMmmmmmmmmmmmmmmmmmmmMMMMMMMMMM!

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I've made that and it is YUMMY!

Please E-mail some to wuddle@msn.com .

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Remember yesterday, respect tomorrow, live for today.

The problem with North America is stupidity. I'm not saying there should be a capital punishment for stupidity, but why don't we just take the safety labels off of everything and let the problem solve itself?

werent you taking cooking lessons?

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The 'Chanolas' comes from the first part of my wife's name and the second part of my name. She makes the fantastic garlic rice that goes with it.

Scallops in the shrimp version works well too.

 

BristolUK wrote:

The 'Chanolas' comes from the first part of my wife's name and the second part of my name. She makes the fantastic garlic rice that goes with it.

Scallops in the shrimp version works well too.

When she makes the garlic rice does she cook the garlic then add the cooked rice to it....or does she cook the rice with garlic added to it at the same time?

that really sounds good

 

Starry wrote:

When she makes the garlic rice does she cook the garlic then add the cooked rice to it....or does she cook the rice with garlic added to it at the same time?

Butter, onion and garlic sizzles for a bit in the pan, then Basmati rice added...stirred until rice is coated. Hot water added, brought back to boil and then heat turned down very low and left for about 15 mins until water absorbed and rice cooked.

 

BristolUK wrote:

Starry wrote:

When she makes the garlic rice does she cook the garlic then add the cooked rice to it....or does she cook the rice with garlic added to it at the same time?

Butter, onion and garlic sizzles for a bit in the pan, then Basmati rice added...stirred until rice is coated. Hot water added, brought back to boil and then heat turned down very low and left for about 15 mins until water absorbed and rice cooked.

Thank you so much for the reply..I am going to try the rice that way next time I make the chicken receipe..sounds so good!