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Chicken Chausser
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Trudy Bozowski


  • 1 lb (.5 kg). chicken breast, cut in strips or cubes
  • 1 cup (225 ml) green onions, choppped
  • 1-1/2 cups (350 ml) chicken broth
  • fresh mushrooms, as much as desired, sliced
  • thyme, garlic, pepper, onion powder to taste (try 1/2 tsp (2 ml). each to start)
  • 1 fresh tomato, chopped
  • 1/2 cup (125 ml) cooking wine. mixed with a little water or wine)
  • hot cooked rice
  • Fry chicken in a bit of cooking oil until pink is gone.
  • Add chopped onions and cut mushrooms.
  • Add chicken broth.
  • Add cooking wine.
  • Simmer for 15 to 20 minutes.
  • Stir in cornstarch.
  • Let it thicken, then add chopped tomatoes.
  • Simmer for 5 minutes.
  • Serve over hot rice.
Just a recipe my Mom gave me.

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