| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Sainsbury1, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 15 |
g |
Butter; (1/2oz) |
| 1 |
tb |
Oil |
| 4 |
|
125 g; (4oz) skinless |
|
|
; chicken breast |
|
|
; fillets |
| 1 |
|
Onion; chopped |
| 15 |
g |
Cornflour; (1/2oz) |
| 300 |
ml |
Milk; (1/2 pint) |
| 1 |
|
Chicken stock cube |
| 1 |
tb |
Freshly chopped basil |
| 125 |
ml |
Apple juice; (4fl.oz) |
| 1 |
|
Paw paw |
|
|
Freshly chopped basil to garnish |
INSTRUCTIONS
1. Melt butter and oil in a large frying pan, add the onion and
chicken and fry over a moderate heat for 5 minutes.
2. Blend the cornflour with a little of the milk and add to the pan
with the remaining milk, stock cube and basil. Bring to the boil, add
the apple juice, cover and simmer for 20 minutes.
3. Remove the chicken from the pan and keep warm.
4. Peel, deseed and slice the paw paw. Reserving 2 slices for
garnishing, puree the remainder with the sauce in a blender or food
processor until smooth. Add seasoning and return to the pan and
reheat gently.
5. Serve with the sauce poured over the chicken and garnished with the
reserved paw paw slices and chopped basil.
Converted by MC_Buster.
NOTES : A delicious combination of sweet and savoury. Ideally served
with wild rice and baby seasonal vegetables.
Converted by MM_Buster v2.0l.
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