SEASCON CHICKEN WITH SALT AND PEPPER
COAT THE CHICKEN LEGS WITH FLOUR
SHAKE OFF EXCESS FLOUR
HEAT UP A SAUTE' PAN OR A CHINESE WOK
PUT IN SOME OIL
ARRANGE THE MEAT IN THE PAN TO COOK
SLICE SOME BUTTON MUSHROOMS
OR SHAKITE MUSHROOMS
ALSO SLICE LITTLE SHALLOTS
COOK TOGETHER WITH THE CHICKEN
LOWER THE HEAT
COVER WITH A LID
WHEN ONE SIDE IS COOK
TURN THE CHICKEN OVER TO COOK THE OTHER SIDE
WHEN THE CHICKEN IS COOK ADD COOKING CREAM
COOK UNTIL THE CREAM THICKEN
THE CHICKEN CAN BE SERVED
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