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Heat butter and fry onion and garlic until soft. Cut the chicken breasts into strips and brown lightly. Add green and red peppers and mushrooms and stir fry until just done. Add apple juice and stock, reduce heat, and simmer until meat is tender and done. Stir in sour cream, tomato paste, Worcester sauce, mustard, lemon juice and parsley and mix. Blend the flour with a little water to form a paste and stir in. Heat until the mixture comes to a boil. Season with salt and pepper. Serve with pasta or rice.
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Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless mesh tea ball — steep loose leaf tea in any cup
Variable-temperature gooseneck — precision pour for coffee and tea