Quick Cream Stew

This is about same as Chicken Cream Stew
but you don't have to spend 10, 20 minutes
for white sauce. Quick enough for week day's
supper and still delicious!


4 Servings


2 1/2 cups ... milk
2 tablespoons ... all-purpose flour
1 teaspoon ... chicken bouillon granules
1 tablespoon ... butter
1 tablespoon ... vegetable oil
1 lb. ... chicken thigh or breast, boned and cut into bite size
10 ... brussel sprouts
8 oz. ... whole mushrooms
1 teaspoon ... salt
1/8 teaspoon ... white pepper


1. In a medium bowl, place milk, flour and bouillon;
whisk until well blended. Set aside.

2. In a large saucepan, heat butter and oil over medium
heat; add chicken and cook until chicken change
its color. Add brussel sprouts and mushrooms and
season with salt and pepper.

3. Mix milk and flour mixture in sauce pan; blend well.
Reduce heat to low and cook until sauce is thickened,
stirring occasionally...about 20 minutes.

4. Taste sauce and season with salt and pepper if needed.

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