Creamy Chicken Fillet with
Rainbow Evaporated Milk

Serving - 2

From 20-40 mins


  • 500 g chicken breasts
  • 1 large onion, chopped
  • 250 g fresh mushroom, sliced
  • 1 tsp all seasoning (flavored salt)
  • 1 can Rainbow Evaporated Milk (410 g)
  • Salt and Black pepper to taste
  • 3 tbsp unsalted butter
  • 1 tbsp all-purpose flour


  • Sauté mushrooms until golden, set aside
  • Sauté onions and set aside
  • Melt half the butter quantity and cook chicken breasts until golden from both sides
  • Remove chicken from pan and add the remaining butter with flour to make a roux
  • Add Rainbow Evaporated Milk and using a whisk mix well until no lumps are seen
  • Add mushroom, onions and chicken and cook over medium heat until a good consistency is obtained
  • Season with salt and pepper to taste

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