Melt butter in a saucepan. Stir-fry chicken until browned. Add onions and button mushrooms. Mix well. Add flour and let cook for 1 minute. Pour chicken stock. Cover and let boil then reduce heat to low. Add tomato paste and sour cream. Season with salt, pepper and Worcestershire sauce. Mix well and simmer over low heat for another 3 minutes. Lastly, stir in grated cheese. Serve warm with buttered pasta or plain rice.
Difficulty: ................. beginners
Preparation: ............ about 40 minutes
Servings: ................. 5-6
kilo MAGNOLIA CHICKEN MENUDO CUT
1/3 cup MAGNOLIA GOLD BUTTER
cup Chopped onions
cup Sliced button mushrooms
3 tbsp. All purpose flour
pc Chicken bouillon cube, dissolved in
1 cup Water
1 tbsp. Tomato paste
cup Sour cream
tsp. Salt
tsp. Ground black pepper
1 tsp. Worcestershire sauce
cup Grated MAGNOLIA QUICKMELT CHEESE
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