Instructions

1. In a large deep skillet heat the vegetable oil.
2. Fry the sliced mushrooms and half onion for 2 minutes.
3. Remove from skillet and set aside.
4. Season the chicken strips on both sides with salt and pepper.
5. In the same skillet fry the chicken strips for 5 minutes on both sides or until no longer pink inside.
6. Remove and set aside.
7. Scrape up the bit from the bottom.
8. Add 1 tbsp butter, let melt, add the flour and stir but don’t brown.
9. Pour in 2 cups (or broth) of water while stirring, then drop in the chicken cube.
10. Start to boil, then add back to the pan the chicken, carrots and peas.
11. Cook for 8 minutes on medium high.
12. Add the Capers and lemon juice, continue cooking 2 more minutes.
13. At the end pour in the whole cream, white wine and the Worcestershire sauce in.
14. Season to taste.