Serves 4-6 Ingredients: 1 kg breast fillets (strips) 1 frozen mixed vegetable pack (400 gm) 1 can sweet corn x 250 gm (drained) 1 can sliced mushroom x 400 gm (drained, reserving small amount of brine) 2 tbsp minced garlic 200 gm sour cream 100 ml pouring cream 1 tbsp Dijon mustard Juice of 2 lemons 75 ml white wine 2 chicken bouillon cubes 40 gm butter + 2 tbsp olive oil 40 gm butter + 2 tbsp olive oil (extra) Salt (very small amount) Pepper + dried thyme + 7 spices Method: In a large wide skillet or wok, melt butter and add oil. Stir-fry chicken strips; in batches, over high heat; to lightly brown. Remove with a slotted spatula on to a plate. Repeat until all batches are done. Add extra butter and oil to same skillet. When butter melts, stir in garlic. When slightly browned stir in seasoning, until fragrant. Add wine, lemon juice, mustard and bouillon cubes. When dissolved and mixture is brought to a boil, add vegetable mix. Gently stir in combined sour cream and cream. Add chicken, sweet corn, mushroom with reserved amount of brine. Lower heat to medium-high, cover and bring to a running boil, then remove away from heat. Leave covered. Allow to set and cool off for a few minutes, then serve with fluffed rice, or boiled buttered pasta aside.
