My husband (Hamza) is quite the foodie and I can’t deny so am I. I find myself calling up my mom all the time to ask for her recipes (always trying to replicate how amazing of a cook she is – Yes, I try!); however, time to time when she’s out of town so I add a little twist in the kitchen, see what I have available and makeup a recipe of my own. The mushroom chicken sauce recipe is definitely my own take and I am excited to share my first food blog post ever!
One pound chicken (cut in small pieces)
-3 table spoon oil
-1 teaspoon ginger paste
-1 tablespoon garlic oil
-1 tea spoon of salt
-1 teaspoon of vinegar
Remove from pan once the chicken is light brown and keep aside.
In the same pan – Fry:
-1 table spoon butter
-2 sliced garlic cloves
-1/2 cup mushrooms (chopped or sliced as you wish)
After 5 minutes
-1 can of Campbell mushroom soup can
-3/4 cup half and half cream
-3/4 tea spoon salt
-pinch of black pepper
-1/2 teaspoon of garlic powder
-1 teaspoon chilli flakes
-1/2 cup mozzarella cheese
Let it cook for 10 minutes on low heat – keep it covered
Then add chicken to the sauce and let it cook for another 5-7 minutes on medium heat (lid covered).
ADD a little more of any of the ingredients according to your taste buds!
It took me about 40 minutes – prep and cooking time.