Maggi Hollandse Pannetje Chicken Leek Mushroom 40g


Availability: In Stock (10)


  • 300 g chicken, cut in to bite sized pieced
  • 400 g leek, sliced in to rings
  • 250 g mushrooms, sliced in quarters
  • 100 ml light cream


  • Heat a tablespoon oil in a pan and cook chicken thoroughly.
  • Add the mushrooms and leek and cook for a few minutes.
  • Lower the heat to minimum and add sauce mix, 200 ml cold water and 100 ml light cream. Bring to a boil, stirring.
  • Allow to simmer for 10 minutes, with the lid partially covering the pan. Stir occasionally.
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