Thursday,23 May, 2019
Current issue | Issue 1426, (17 - 23 January 2019)
Thursday,23 May, 2019
Issue 1426, (17 - 23 January 2019)

Ahram Weekly

Chicken strips in vegetable mustard creamy sauce

Chicken strips in vegetable mustard creamy sauce
Chicken strips in vegetable mustard creamy sauce

Serves 4-6
Ingredients:

1 kg breast fillets (strips)
1 frozen mixed vegetable pack (400 gm)
1 can sweet corn x 250 gm (drained)
1 can sliced mushroom x 400 gm (drained, reserving small amount of brine)
2 tbsp minced garlic
200 gm sour cream
100 ml pouring cream
1 tbsp Dijon mustard
Juice of 2 lemons
75 ml white wine
2 chicken bouillon cubes
40 gm butter + 2 tbsp olive oil
40 gm butter + 2 tbsp olive oil (extra)
Salt (very small amount)
Pepper + dried thyme + 7 spices

Method:
In a large wide skillet or wok, melt butter and add oil.  Stir-fry chicken strips; in batches, over high heat; to lightly brown.  Remove with a slotted spatula on to a plate.  Repeat until all batches are done.  Add extra butter and oil to same skillet.  When butter melts, stir in garlic.  When slightly browned stir in seasoning, until fragrant.  Add wine, lemon juice, mustard and bouillon cubes.  When dissolved and mixture is brought to a boil, add vegetable mix.  Gently stir in combined sour cream and cream.  Add chicken, sweet corn, mushroom with reserved amount of brine.  Lower heat to medium-high, cover and bring to a running boil, then remove away from heat.  Leave covered.  Allow to set and cool off for a few minutes, then serve with fluffed rice, or boiled buttered pasta aside.

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