|Boneless chicken breast||675 Gram|
|Safflower oil||45 Milliliter|
|All purpose flour||45 Milliliter|
|Chicken stock||375 Milliliter|
|Heavy cream||160 Milliliter|
|White pepper||1 Milliliter|
|Grated cheddar cheese||225 Gram|
Cut the chicken breasts into strips.
Fry with the mushrooms in the oil in a large skillet.
Sprinkle with flour, reduce heat and continue to cook for 2 minutes.
Pour in the chicken stock and cream.
Add the seasonings and continue simmering for 35 minutes.
Stir in the cheese and simmer an additional 5 minutes longer.
Serve over rice or noodles.