I’ve been watching too much telly. I had a craving for one of those chicken sauces in a jar. It tempted me in the supermarket as I walked past it’s shelf.
1 chicken breast, cubed
1/2 onion, diced
1 carrot, julienne
1 zucchini, julienne
1/4 red capsicum, julienne
handful or two of mushrooms, sliced
1/2 tsp of dried thyme (or 1 tsp fresh – even better)
1/4 cup of dry white wine
1/4 cup of chicken stock
1/2 tsp of corn flour (mixed with water to form a slurry)
1/4 cup of cream
- Brown chicken in a little olive oil over medium heat, set aside.
- Fry onion for a minute before adding carrot, zucchini and capsicum. Fry until vegies are slightly softened. Add mushrooms and thyme and cook for an extra minute.
- Return chicken to pan and add wine and stock. Bring to the boil and simmer for 5 minutes or so, reducing slightly.
- Add the corn flour slurry to thicken sauce. Simmer for another minute or so to thicken.
- Add cream and heat through
Serve on rice.
Update: I made this again substituting the cream and cornflour for sour cream and added a bit of Dijon mustard. I think this version had a better flavour.
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.