A classic recipe made simpler with the help of Edgell!
Prep time:5 mins
Cook time:7 mins
Lightly spray a non-stick frying pan with oil and heat, add chicken strips and frozen Birds Eye Onions and cook for 3-4 minutes.
Add Edgell Mushrooms in Butter Sauce and chicken stock, stir until heated through. Remove from heat and stir in cream. Serve with cooked pasta or rice and sprinkle with chopped parsley.
Add 1 teaspoon Worcestershire sauce for extra zing