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Ingredients:
| 3 | tbsp | MAGNOLIA BUTTER-LICIOUS! |
| 1/2 | kg | MAGNOLIA CHICKEN STATION CUT UPS |
| 1 | pc (50 g) | onion, sliced |
| 6 | cloves | garlic, crushed |
| 100 | grams | marble potatoes, cleaned and cut in half |
| 1 | pc (100 g) | carrot, peeled and cubed |
| 1/8 | cup | canned corn kernels, drained |
| 1 | can (198 g) | canned button mushrooms pieces and stems, drained |
| 1 | cup | water |
| 1 | pack (250 mL) | MAGNOLIA ALL-PURPOSE CREAM |
| 2 | tsp | iodized fine salt |
| 1/2 | tsp | pepper |
| 1 | tbsp | cornstarch, dissolved in 2 tbsp water |
| 1/2 | cup (65 g) | frozen green peas |
Procedure:
1. Melt butter blend in a sauce pan and brown chicken pieces. Set aside.
2. In the same pan, sauté onion, garlic, potatoes, carrot, corn and mushrooms for 3 minutes.
3. Return chicken to the pan and add water. Simmer for 5 minutes.
4. Add cream and cornstarch mixture while stirring continuously. Simmer until sauce has thickened.
5. Add frozen peas and cook until peas brighten in color.
Makes 5 servings
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