Creamy Chicken And Mushrooms
|Mushrooms||500 Gram, sliced|
|Shallots||6 , sliced|
|Port||1⁄4 Cup (4 tbs)|
|Canned cream of mushroom soup||870 Gram (2 Cans, 435 Gram Each)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Sour cream||600 Milliliter (2 Cartons, 300 Milliliter Each)|
Cut chicken meat into 2.5cm pieces.
Heat butter in pan, add mushrooms and shallots, cook until mushrooms are just soft, about 5 minutes.
Add port, undiluted soup, milk, Worcestershire sauce and cayenne pepper.
Bring to boil, add chicken and sour cream, reduce to low, cook until chicken is heated'through.