Sweet & sour Chicken mushrooms wine# 168

Sweet & sour Chicken mushrooms wine# 168

One bag of birds eye sweet and sour chicken. Sliced mushrooms. olive oil. Half of a stick of. A quarter cup of chicken or beef broth. wine.

One box of stovetop stuffing. Half a stick of butter. One and a half cups of chicken broth. Half of a stick of butter. 3 stalks of celery.

One can of peas. One-quarter stick of butter.

Start out by emptying the contents of the bird's-eye bag into a casserole dish. Cut open the packet. Pre-cook in the microwave. Have the butter in a frying pan melting. Put mushrooms in with the melting butter. Poor in a little dash of olive oil about a splash. Pour in your chicken broth about the turn of the pan. Bring up to a boil. Next put in your sweet and sour chicken in the frying pan put the lid on it and let it boil all of this cooking is done on medium heat. I'm bringing the product up to a boil is done on high and then lowered to medium.

Start your stovetop stuffing by bringing one and a half cup chicken broth or beef broth to a boil with one half of a stick of butter. Remove from heat. Put in powdered ingredients. Give it a stir. Chop up your salary and set it aside for the end.

The peas go on a saucepan with about a quarter stick of butter bring up to a boil. Lower burner to warm.

Keep an eye on the sweet and sour chicken it should be boiling. Pull out a small piece of chicken with a spoon check it with a thermometer make sure it's at least 165 degrees. Serve it up by the meal. Let me know what you think of my recipe. send me an e a message on YouTube