Category : International Cuisine
Author : Chef Jim
Hits : 4022
Date : 24/06/2003
1 kg chicken breast, diced 12 button mushrooms, cut into halves 1 medium onion, finely sliced 1 red sweet pepper, finely sliced 1/2 cup evaporated milk, scalded 1 tablespoon plain flour 2 tablespoons butter 1 cup chicken stock or 1 cube - chicken stock mixed with 1 cup of water - salt to taste
Serves: 4 to 61. Sauté onion in butter until soft 2. Add diced chicken and cook for 5 minutes 3. Add peppers and mushrooms; cook for 3 minutes 4. Mix flour with chicken stock and add; simmer with constant stirring for 3 minutes 5. Add scalded evaporated milk gradually with constant stirring 6. Season with salt and continue to simmer until thick. Remove from heat. Variation: 1 slightly beaten egg yolk and 1 tablespoon of sherry can be added if desired in step 6.
Acorn Squash Season
Acorn squash is available year-round with a peak from October through December. Danish squash from Northern states is available May through October.
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