Chicken and Sultana Casserole
|Butter||2 Ounce (60 Gram)|
|Chicken strips||1 Pound (500 Gram)|
|Minced garlic||1 Teaspoon|
|Red onions||2 , chopped|
|Button mushrooms||5 Ounce, sliced (155 Gram)|
|Plain flour||1 1⁄2 Tablespoon|
|Sliced ham||4 Ounce, chopped (125 Gram)|
|Chicken stock||6 Fluid Ounce (185 Milliliter)|
|White wine||4 Tablespoon|
|Canned peeled tomatoes||14 Ounce, drained and chopped (440 Gram)|
|Sultanas||3 Ounce (90 Gram)|
|Chopped fresh parsley||1 Tablespoon|
|Chopped fresh basil||1 Tablespoon|
1. Melt butter in a large frying pan and cook chicken over a medium high heat for 4-5 minutes. Remove from pan using slotted spoon and set aside to keep warm.
2. Add garlic, onions and mushrooms to pan and cook for 3 minutes. Stir in flour and cook for 1 minute longer. Return chicken to pan with ham, stock, wine, tomatoes, sultanas, parsley and basil and cook until sauce thickens slightly. Serve with rice.