Ingredients 1 cooked chicken-about 425 g chicken meat
600 g potatoes, sliced thickly
20 g butter
6 spring onions
150 g red capsicum, sliced
150 g mushrooms (optional), sliced
30 g butter, extra
1 clove garlic
2 tbsp plain flour
80 ml chicken stock
80 ml dry white wine or sherry
½ cup cream
2 tsp French mustard
1 tbsp mayonnaise
½ cup grated cheese
pinch sweet paprika
2 tbsp chopped parsley to garnish
Pull the chicken meat off the cooked chicken, discarding all fat.
Layer the cut potatoes in a 2.5 litre shallow microwave dish -I prefer glass for this. Top with butter and microwave, covered, on high for 10 minutes.
Top with the chicken, onion, mushrooms and capsicum.
Place the extra butter and garlic in a medium microwave bowl. Cook uncovered on high for 30 seconds. Stir in the flour, crumbled stock cube with water, wine, and the cream. Cook uncovered on high for about 3 minutes or until the sauce boils and thickens, making sure you stir once during cooking.
Mix in the combined mustard and mayonnaise.
Pour the sauce over the chicken in the dish, sprinkle with the cheese and paprika.
Cook, uncovered on high for 5 minutes.
Serve sprinkled with parsley.
This whole recipe should take no longer than about 40 minutes till it is on the table.