Shredded chicken

By admin
27 August 2013

Perfect for a light meal and you can even use leftover chicken.

 

  • 4 chicken breasts
  • salt and pepper
  • 15 ml (1 T) oil
  • 2 onions, quartered
  • 2 garlic cloves, crushed
  • 500 ml (2 c) chicken stock
  • 10 ml (2 t) chicken spice
  • 30 ml (2 T) sago
  • 250 g mushrooms, whole or sliced
  • 4 slices rye bread, toasted
  1. Season the chicken with salt and pepper. Brown in heated oil and set aside.
  2. Fry the onions and garlic.
  3. Return the chicken to the pan, add the stock, spice and sago. Simmer for 30 minutes.
  4. Remove the skin and bones.
  5. Add the mushrooms and simmer.
  6. Add salt and pepper and serve with toast.

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