| 1 | Melt the butter in an 8" skillet or fry pan, add chicken, salt, pepper and some chili powder. |
| 2 | When chicken is browned on both sides remove it to a plate. |
| 3 | Put the cream of mushroom soup in the skillet, add teriyaki sauce and milk mixing until soup is smooth. |
| 4 | Add more salt, pepper and chili powder to taste. |
| 5 | Add mushrooms if desired, fresh or canned. |
| 6 | Put cooked chicken pieces back into skillet until thoroughly warmed and covered in sauce. |
| 7 | You may need little more milk if you have a lot of chicken. |
| 8 | There is normally enough sauce to cover the chicken and some for the rice, noodles or mashed potatoes served with it. |
| 9 | The sauce should have a mellow taste not to cover up the chicken but normally has a spicy, warm aftershock. |
| 10 | Preparation time: less than 25 minutes. |
| 11 | ~-- |
