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 3 minutes on both sides, then remove.
6. Scrape up the bit from the bottom.
7. Add 1 tbsp butter, let melt, add the flour and stir but don’t brown.
8. Pour in 2 cups of water while stirring, then drop in the chicken cube.
9. Start to boil, then add back to the pan the chicken, carrots and peas.
10. Cook for 8 minutes on medium high.
11. Add the Capers and lemon juice, continue cooking 2 more minutes.
12. At the end pour in the whole cream, white wine and the Worcestershire sauce in.
13. Season to taste.