Chicken and Vegetable
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 2.00 | kg | Chicken, breast |
| 20.00 | ml | Oil, Sunflower |
| 10.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 300.00 | g | Onions |
| 3.00 | g | Garlic |
| 50.00 | g | Celery, stalks |
| 400.00 | g | Pepper, red |
| 250.00 | g | Mushrooms, Button (Champignons de Paris) |
| 150.00 | g | Carrots |
| 410.00 | g | Green peas |
| 5.00 | g | KNORR Chicken Stock Granules 2 x 4.5kg |
| 250.00 | ml | Water |
| 250.00 | ml | Wine, white |
| 700.00 | ml | MEADOWLAND Classique 10 x 1L |
| 45.00 | g | Maizena |
| Robertsons Atlantic Sea Salt and Black Pepper to taste |
Preparation
1. Saute the cubed chicken breast in Marvello and oil, remove from saucepan and set aside.
2. Saute onions, crushed garlic, celery and pepper, carrots and mushrooms for 5 minutes.
4. Mix the Maizena to a slurry. Add the maizena and allow to cook through for 5 minutes.
5. Finally add the chicken and processed peas and allow to cook through for 5- 10 minutes.
6. Correct the seasoning if necessary and serve.
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