Ingredients

• knob butter, for frying (for chicken)
• 8-10 ounces pork or chicken, cut into bite size pieces
• 1 tin cream of mushroom soup
•   plain flour, for tossing meat
• ½ medium onion, skinned and finely sliced
•   tarragon, dried or fresh
•   black pepper
• a little sherry, optional
• 2-4 oz mushrooms, sliced
•   cream, optional
•   parsley, chopped

Method

1. Heat butter (for chicken) or fat in a pan. For pork use 8-10 ounces of meat.
2. Open tin of cream of mushroom soup.
3. Cut pork or chicken into bite size pieces and toss in plain flour.
4. Skin and finely slice half a medium onion.
5. Fry chicken or pork in hot fat for 5 minutes (7 minutes for pork), then add onion.
6. When onion is soft, stir in the soup, tarragon (dried or fresh), and black pepper.
7. Add a little sherry (if wanted) and sliced mushrooms (2-4 oz). Cover pan and simmer gently for about 10-15 minutes.
8. Stir in cream (optional) and chopped parsley.
9. Serve while hot with potato croquettes and green beans.

Notes