| Chicken |
| Beef |
| Pork |
| Fish and Seafood |
| Rice and Breads |
| Salads and Vegetables |
| Desserts, Cakes and Pastries |
| Soups |
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| Chicken (White Cream Sauce) |
| Written by Robert | |||||||||||||||||||||||||||||||||||||||||||
| Monday, 28 July 2008 | |||||||||||||||||||||||||||||||||||||||||||
 4 skinless chicken breast, diced 1 tsp. garlic, crushed 1 medium onion, diced 1 can creamed mushroom 200 gram sweetcorn 1 tbsp. olive oil 1 tbsp. herbs w/ pepper, chopped ( optional) Preparation: 1. Heat the oil in a non-stick frying pan and fry the garlic and onion for 5 minutes until softened. 2.Add the chicken to the pan and cook for 5 minutes until brown. 3. Add the soup. Half fill the empty can with boiling water and add to the pan, together with the creamed mushrooms, sweetcorn and mixed herbs. 4. Season with black pepper and simmer for about 20 minutes, stir regularly.
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