Creamy Chicken and Mushrooms

Ingredients:

2 tbsp. Butter; 1 tbsp. Olive Oil; 700gms Boneless Chicken cut into cubes; 2 diced Onions; 4 Garlic Cloves, minced; 16 Button Mushrooms chopped lengthwise in 2; 2 tbsp. Flour (maida); 2 teacups Milk; 1 cup shredded Cheese; 1 and 1/2 tsp. Salt; 1 tsp. Black Pepper; 1/2 tsp. Paprika; ½ cup chopped fresh Parsley.

Method:

Set a large flat-bottomed pan over high heat with the butter and oil. Once melted, add the chicken cubes and saute until browned on all sides, stirring often, for 10 minutes. Remove chicken to a plate/platter. Add the onions, garlic and mushrooms in the same pan and cook until caramelized and brown, for 8 minutes. Sprinkle flour on top and stir to fully combine. Cook for about 1 minute. Reduce the heat to low, and stir in the milk. Bring to a simmer and add the cheese and cook until thickened, for about 5 minutes. Season with salt, pepper, and paprika and add the sautéed chicken. Cook for another 3 to 5 minutes. Garnish with parsley and serve with garlic bread.

Apple Cider Sangria

Ingredients:

Ice; 2 Apples (Fuji), cored and sliced; 1 bottle White Wine (Sauvignon Blanc /Sula); 6 ounces Apple Cider; 4 ounces Ginger Ale; 2 ounces White Rum; Cinnamon Sticks.

Method:

Pour all of the ingredients into a large pitcher (except for the cranberries and cinnamon sticks) and stir together. Cover with plastic wrap and chill in fridge for at least 30 minutes. When ready to serve, pour into glasses filled with ice and garnish with cinnamon sticks.