2 tbsp (25 g) 1 oz butter or 2 tablespoons oil
4 chicken pieces
2 Spanish onions, sliced
1 green pepper, cored, seeded and thinly sliced
8 oz (225 g) runner beans, thinly sliced
8 oz (225 g) mushrooms, sliced
salt and pepper
1. Melt the butter or heat the oil in a saucepan.
2. Add the chicken pieces and brown on all sides. Remove from the pan.
3. Add the onions, green pepper, beans, mushrooms and seasonings to the pan and stir well.
4. Place the chicken on top of the vegetables, cover the pan tightly and cook for about 30 minutes or until the chicken is very tender.
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