Preparation:
- Season the chicken with Peri-Peri sauce and leave in a refrigerator for 30 minutes
- In a large skillet, heat the oil and butter; add chicke and cook until browned – about 5-10 minutes. Remove and set aside
- Add mushrooms and cook, until tender and browned – about 10-15 minutes; add garlic paste and cook for a minute. Stir in flour until blended
- Add 1 cup water, Maggi chicken cubes and wine until blended
- Add chicken back, cover and simmer for 20 minutes
- Stir in cream and parsley
Enjoy with toasted garlic bread and cheese
Edit: Oops I forgot that I added 2 tablespoons of wine vinegar before stirring in the cream