Ingredients
· 1 cup fat-free milk
· 1 tin evaporated milk
· 1 tsp. salt
· 2 tbsp. brandy
· 1 onion, chopped finely
· 1 cup stock mixture (½ cup boiling water, 1 tsp. chicken stock powder and ½ cup white wine).
· 1 green pepper, sliced
· 1 yellow pepper, sliced
· 1 punnet brown mushrooms, sliced
· 2 cloves garlic, crushed
· 2-4 breast fillets, sliced across the grain into thin strips
· 2 tbsp. Maizena (premixed in a little water)
· 1 cup basmati rice
Method
1. Put the rice and water on to cook for 10-15 minutes, stirring 2-3 minutes.
2. Dry-fry onion, peppers, mushrooms and garlic.
3. In a normal pan cook the onions dry over a high heat. Whilst you are waiting for them to stick to the bottom, make the stock mixture (½ cup boiling water, 1 tsp. Chicken stock powder and ½ cup white wine, mixed together). When the onions are sticking to the base of the pan, use a wooden spoon to lift them and toss them around the heat to get browned on all sides. As they begin really sticking to the bottom of the pan, carefully add tiny amounts of the stock mixture, to create very hot, scalding steam. Do not add so much fluid that the onions simmer –you will have lost the plot entirely. Toss the onions about and when they start sticking again, add a tiny bit more of the mixture, creating the same hot steam. Wait until they stick before adding the next bit. Continue until the onions are very brown indeed. Then, add the rest of the stock mixture, stir up the brown bits off the bottom of the pan, and let the mixture simmer down. When the fluid has simmered down, you have a pretty effective non-stick pan in which you can continue cooking.
4. Add the chicken strips and brandy, and cook until seared and cooked through (About 3 minutes).
5. Add the milk, evaporated milk, salt and premixed Maizena, and stir over medium heat until thickened.
6. Serve over rice with freshly ground black pepper, with boiled courgettes and butternut on the side.
