Stewed Chicken With Basil
|Oil||1⁄4 Cup (4 tbs)|
|Boneless skinless chicken breasts||1 3⁄4 Pound, cut into 1 inch cubes|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Lime juice/Lemon juice||2 Teaspoon|
|Chicken bouillon cube||1 (stock)|
|Cornstarch||2 Teaspoon (corn flour)|
|Whipping cream||1 Cup (16 tbs)|
|Chopped basil||4 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
Heat a browning dish for 6-8 minutes, following the manufacturer's instructions.
Pour in the oil and tilt the dish to make sure the base is evenly covered.
Add the chicken cubes and a little salt and pepper.
Heat on HIGH for 2 minutes.
Turn the chicken and cook for another 2 minutes.
Put the onions on top of the chicken and cook for 3 minutes.
Heat the wine and fruit juice for 1 minute on HIGH and crumble in the bouillon (stock) cube.
Mix well to dissolve.
Pour over the chicken, cover the dish and cook for 6 minutes on HIGH.
Leave to stand for 3 minutes.
Mix the cornstarch (cornflour) to a paste with a little cold water.
Spoon a little juice from the chicken into the cornflour (cornstarch) and mix well.
Gradually add the egg yolks, cream, basil, worcestershire sauce, salt and pepper and mix well.
Stir this mixture into the chicken and mix until evenly distributed.
Microwave on MEDIUM for 10 minutes.
Serving size: Complete recipe
Calories 2608 Calories from Fat 1389
% Daily Value*
Total Fat 155 g238.9%
Saturated Fat 66.1 g330.5%
Trans Fat 0.2 g
Cholesterol 1162 mg387.3%
Sodium 1992.5 mg83%
Total Carbohydrates 57 g18.9%
Dietary Fiber 5.8 g23.1%
Sugars 27.1 g
Protein 193 g386.3%
Vitamin A 75.6% Vitamin C 73.8%
Calcium 44.6% Iron 53.7%
*Based on a 2000 Calorie diet