This is one dish that I just came up with based on what I have in my cupboard and ref. Not really a leftover cleanup but more like cooking with what I have , hah 😛
I’m always on the lookout for easy-to-cook chicken dishes for our diet club *grin* I get bored pretty easily having to eat chicken fillets over and over again so I’m really trying my best to change chicken dishes everyday.
Here’s another spin on those otherwise boring white skinless chicken breast fillets —
My version of Milky Chicken with Carrots & Mushrooms 🙂
- 2T olive oil
- 1/2 lb. chicken fillets, cut into small pieces
- 1/2 medium onion
- 1 small carrot, sliced
- 1 small can, mushrooms
- 1 cup evaporated milk
- 1/2 cup chicken stock
Heat up oil in a pan and fry your chicken strips until browned. When cooked, slice your chicken into bite-size pieces.
While cooking the chicken, prepare your other ingredients: carrots, mushrooms, and chicken stock. You’ll also need Italian herbs before serving.
In the same pan that you fried the chicken, saute your onion and carrots. When the carrots are tender, add in your mushrooms and chicken stock. Simmer for 3 minutes.
Next, add the chicken and milk. Season with salt and pepper. Simmer for another 3 minutes while stirring.
Serve on a bowl and sprinkle with Italian herbs on top 🙂
I had the milky chicken with two pieces of garlic toasts. While I was contemplating of having dessert, I didn’t end up eating a banana or pineapple tidbits because I was already so full. I’d say that this is a filling meal and if you’re on a diet, eating this alone won’t make you feel deprived at all 🙂
I’m actually thinking it’s so hearty that it can be my personal substitute for chicken noodle soup 😛