This is one for the top shelf, when I want to cook something that little bit extra special that only takes 30 minutes to whip up.
The flavours combine beautifully and dance in your mouth, while the rich creamy texture may well transport you momentarily to a more beautiful place.
The beauty is in the simplicity of the ingredients, and while the sauce may be a little tricky to master initially (unless you are familiar with making French "roux" or creamy sauces with butter, flour and milk), it will definitely be worth the effort and may well become one of your favourite chicken dishes.
: 10 minutes
: 25 minutes
: 5 servings
800g diced chicken breast
1 medium brown onion
2 cloves garlic
1 tablespoon olive oil
1 tablespoon flour
1 tablespoon wholegrain mustard
1 cup milk
1/4 cup water
2-3 tablespoons of cream (low fat or regular)
Rice to serve
Well, to put butter in
Pour milk in slowly while mixing to make a rich creamy sauce
It can sometimes look a little dry. If this happens, slowly add more milk until it is a nice consistency, you don't want it to look lumpy, but smooth.
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