4 large pieces of chicken tenders cut in half
Salt and pepper for seasoning
2 tbsp olive oil
1 chopped onion
2 crushed garlic cloves
4 cups coarsely chopped diferent mushrooms
1 thinly sliced carrot
2 sliced celery stalks
2 cups chicken soup (you can use powder)
Season the chicken tenders with salt and pepper.
Grease the bottom of a wide pot with oil and heat over high heat.
Fry the chicken on both sides for 4 minutes each. Remove the chicken and set aside.
Lower the heat to medium. Fry the onion and garlic for about 5 minutes.
Add the carrots, celery and mushrooms. Fry lightly while stirring for 5 minutes. Lower the heat and cook for another 4 minutes.
Add the chicken soup and bring to a boil.
Add the chicken and cook over low heat for 20 minutes.