Chicken stew

YOU
4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (15)

50.00 ml butter
1.00 onion — sliced
1.00 garlic — cloves, crushed
500.00 g chicken breast fillets
125.00 ml stock — chicken
150.00 ml sour cream
30.00 ml tomato purée
5.00 ml Worcestershire sauce
10.00 ml mustard — prepared
1.00 green pepper — finely chopped
250.00 g button mushrooms — sliced
80.00 ml wine — white
30.00 ml fresh parsley — finely chopped
15.00 ml flour — cake
salt and freshly ground black pepper — to taste
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Method:

Heat the butter and fry the onion and garlic until soft. Debone the chicken breasts if preferred and cut into strips. Brown lightly. Add the green pepper and mushrooms and stir-fry until just done. Add the wine and stock, reduce the heat and simmer until the meat is tender and done. Stir in the sour cream, tomato purée, Worcestershire sauce, mustard, lemon juice and parsley and mix. Blend the cake flour with a little water to form a paste and stir in. Heat until the mixture comes to the boil, season with salt and pepper and serve with pasta such as tagliatelle or with rice.
Serve 4-6.



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