Chicken and Pimento Casserole
|Vegetable oil||2 Tablespoon|
|Boneless chicken breast fillet||4 , cut into strips|
|Turnip||1 , cut into strips|
|Onions||2 , chopped|
|Canned pimentos||14 Ounce, drained and cut into strips (440 Gram)|
|Dry white wine||8 Fluid Ounce (1 Cup, 250 Milliliter)|
|Canned tomatoes||14 Ounce, mashed (Undrained, 440 Gram)|
|Chopped fresh basil||3 Tablespoon|
1. Heat oil in a large frying pan and cook chicken, stirring, over a medium heat for 2-3 minutes (a) or until chicken just changes color. Remove chicken from pan and set aside.
2. Add turnip, onions and pimentos to frying pan and cook for 3-4 minutes. Stir in wine (b) and tomatoes and bring to the boil, stirring, over a medium heat, then reduce heat and simmer, uncovered, for 10 minutes or until turnip is tender. Return chicken to pan and cook for 3-4 minutes longer (c) or until chicken is cooked. Stir in basil and serve immediately.