In a large deep skillet heat the vegetable oil. Fry the sliced mushrooms and half onion for 2 minutes. Remove from skillet and set aside.
Season the chicken strips on both sides with salt and pepper. In the same skillet fry the chicken strips for 3 minutes on both sides, then remove. Scrape up the bit from the bottom. Add 1 tbsp butter, let melt, add the flour and stir but don’t brown. Pour in 2 cups of water while stirring, then drop in the chicken cube. Start to boil, then add back to the pan the chicken, carrots and peas. Cook for 8 minutes on medium high. Add the Capers and lemon juice, continue cooking 2 more minutes. At the end pour in the whole cream, white wine and the Worcestershire sauce in. Season to taste.
I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with or tasted while traveling in Europe.
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