1 Onion 

A couple of cloves garlic 

2 cooked chicken breasts

2 packets of mushrooms

1 1/2 tablespoon corn starch 

2 cups of milk 

1 cup of single cream 

Italian herbs mix

2 Bay Leaf

Just A Splash Vermouth

Salt and Pepper

Olive Oil

Cooked white rice

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1) Bring a pot of water to boil and add 1 1/2 chicken or beef cubes. 

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2) Chop the onion and place in a hot frying pan with olive oil with half a teaspoon of salt until translucent (you don't want them over cooked) 

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2) Chop 2 cloves of garlic and sauté them with the onion. 

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3) Chop the mushrooms and add them to the onions and cook for a few minutes. 

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4) Add the cooked chicken, herbs and bay leaf and saute for a minute. 

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5) Add the stock and milk to the pan

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6) In a separate cup stir the Vermouth with 1 1/2 tablespoons of corn starch and add it to the pan with the chicken and mushrooms

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7) Taste to make sure the salt is ok. Add more as desired and bring the heat up so the sauce thickens. Add cream and more Vermouth and cornstarch if you would like a thicker sauce. 

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8) Add sauce and pepper and your done! Serve with white rice.