You will need
½ leftover cooked chicken, each cut across the grain into 5-6 slices or 400g whole mini fillets
Ina Paarman's Chicken Spice
1 T (15ml) butter
2 T (30ml) olive or canola oil
200g button mushrooms, sliced
2 T (30ml) Ina Paarman's White Sauce Powder
1 cup (250ml) full cream milk
1 x 25g Ina Paarman's Liquid Chicken Stock
Lightly season chicken with Chicken Spice.
Heat butter and oil in a frying pan and add chicken, cooking until just lightly browned.
Add sliced mushrooms and stir-fry with chicken for 1 minute, just to develop the flavour.
Mix the White Sauce Powder with a little milk to form a slurry then add it, with the rest of the milk and the Liquid Chicken Stock, to the cooked chicken.
Bring to the boil for 1 minute.
Serve with rice or tagliatelle noodles and a salad.
Recipe supplied by Ina Paarman