Tag-Archive for » Breasts «
This is a really easy, yummy meal to make, it is a great one to do when you get in late from work and want a no fuss meal on the table in around 35-40 Min’s. You can make this with just chicken if you prefer but I add in vegetables to make it a more complete meal for us.
If you have been keeping up with the progress of my beautiful
handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
Olive oil
4 Chicken breasts, chopped into chunks
1 Red pepper, sliced thunly (about 200g)
1 Carrot, cut into sticks
250g Broccoli florets
2 Green onions, sliced thinly
3 Cloves garlic, crushed
1 Teaspoon ginger, grated
1/2-1 Teaspoon red pepper flakes (add to your personal taste.)
80ml Apple juice (just over a 1/4 cup)
1/2 Cup Bourbon
1/2 Cup water
1/3 Cup soy sauce
1/2 Cup brown sugar
2 Tablespoons ketchup
1 Tablespoon rice vinegar
1 Tablespoon cornflour
Method
1. Heat a little oil in a pan, cook chicken in batches, until browned all over, set chicken to one side.
2. Heat a little more oil in the same pan, add pepper, garlic and ginger, cook for 1-2 minutes, stirring.
3. Add red pepper flakes, juice, bourbon, water, soy, sugar, ketchup and vinegar, stir to combine, bring to the boil.
4. Return chicken to pan with carrot and broccoli, reduce heat and simmer for about 20 Min’s.
5. Mix a little water with the cornflour, add to sauce and stir until mixture thickens.
Serve over rive and sprinkle with green onions.
All photos taken by me unless otherwise stated.
This is so simple to make and very yummy, I usually serve this in the really large vol-au-vent shells, but I could not get any, so I had to serve in medium ones. These are not ideal as you can not get much filling into them, I ended up pouring some of the filling over after taking a photo, so we were not eating just pastry cases with no filling, which is ok but does not look the most appealing. I usually buy the 12.5cm cases just so you can get an idea of the size compared to the ones in the photo.
If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted
camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
4 x 12.5 cm Vol-auVent cases (read note above with regards to the ones used in the photo.)
Olive oil
700g Chicken breasts, cut into chunks
3 Cloves garlic, crushed
300g Mushrooms, sliced thinly
1 leek, sliced thinly
1 Packets cream of chicken soup (The one I buy makes up 1 liter)
2 Cups milk
1 cup chicken stock or vegetable stock
1 Teaspoon dried tarragon
1 Avocado, chopped
Method
1. Pre-heat oven to 180 degrees Celsius.
2. Heat oil in a pan cook chicken in batches until browned, remove and set to one side.
3. Heat a little more oil in the same pan, add leeks, garlic and mushrooms, cook until leeks and mushrooms have softened, return chicken to pan and removed from heat.
4. In a saucepan whisk soup powder with milk and stock, bring to the boil to thicken, stir in tarragon. (my packet mix requires one more cup of liquid than I use, so that I end up with a thicker version than a soup, to use as the sauce, so bear this in mind.)
5. Pour soup mix into pan with chicken and mushroom mix, stir to combine, gently stir in avocado.
6. Place spoonfuls of chicken mix into pastry cases, bake in oven for about 5-8 Min’s until hot.
I served our with honeyed carrots and buttered spinach.
All photos taken by me unless otherwise stated.
