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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is from a Carnation evaporated milk label from the early 70s. I serve with seasoned rice. As usual I add some hot pepper too :) Ingredients:
1/4 cup flour |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 1/2 teaspoons chili powder |
3 lbs chicken |
2 tablespoons butter |
1/4 lb sliced fresh mushrooms |
1 can cream of mushroom soup |
2/3 can undiluted evaporated milk |
1 can diced green chilis |
Directions:
1. Combine flour, salt, pepper and 1/2 teaspoon chili powder.
2. Coat chicken with flour mixture.
3. Melt butter in large skillet.
4. Fry chicken on one side till brown, turn chicken.
5. Add mushrooms and continue cooking till other side of chicken is well browned.
6. Combine soup, milk, green chilies and remaining chili powder.
7. Spoon over chicken.
8. Cover, reduce heat.
9. Simmer 40 minutes or until chicken is tender.
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