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.