1 pk Chicken breasts or thighs,
- boneless (approx 1lb.)
1 tb Butter or margarine
1 cn Cream of mushroom soup
1/4 c Milk
1 c Sliced mushrooms (opt.)
1 tb Teryaki sauce
1 Salt, pepper & chili
- powder
Melt the butter in an 8″ skillet or fry pan, add chicken, salt, pepper and
some chili powder. When chicken is browned on both sides remove it to a
plate. Put the cream of mushroom soup in the skillet, add teriyaki sauce
and milk mixing until soup is smooth. Add more salt, pepper and chili
powder to taste. Add mushrooms if desired, fresh or canned. Put cooked
chicken pieces back into skillet until thoroughly warmed and covered in
sauce. You may need little more milk if you have a lot of chicken. There
is normally enough sauce to cover the chicken and some for the rice,
noodles or mashed potatoes served with it. The sauce should have a mellow
taste not to cover up the chicken but normally has a spicy, warm
aftershock.
Preparation Time: Less than 25 minutes.
