Saturday, 20 December 2014


1 kilo chicken breast fillets, diced
500 grams mushrooms, sliced
800 grams (2 packets) precooked egg noodles
2 tablespoons minced garlic
1 cup dry white wine
1 cup chicken stock
4 tablespoons cornflour
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup parmesan cheese
2 tablespoons canola oil
extra salt and pepper to taste

prepare egg noodles according to directions on packet, set aside.

in a large bowl, mix the 1 teaspoon of salt and pepper and 2 tablespoons of the cornflour together.

toss chicken through the flour mix until well coated.

in a large wok or pan, heat 1 tablespoon of oil and saute chicken till cooked.  remove chicken from pan.

using same pan, add the other table spoon of oil and cook the garlic and mushrooms till mushrooms have changed colour.

add wine and cook for 1 minute. then mix the rest of the cornflour into the cold stock  and add stock mix to pan, stirring till thickened (if too thick, thin out with more stock)

add chicken back to pan and heat through.

add noodles, parmesan cheese and salt and pepper to taste.


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