Most of my recipes are copied from the net, however this one has been changed sufficiently to make it an original recipe.
The base was: http://southernfood.about.com/od/skilletchicken/r/r90912c.htm
Ingredients:
- 500g boneless chicken – cut in small pieces
- 1/2 cup Peri-Peri sauce
- 1 tablespoon olive oil
- 2 tablespoons butter
- 250g sliced mushrooms
- 1 tablespoon garlic paste
- 3 tablespoons flour
- 2 Maggi chicken cubes
- 1 cup rose wine (I used Sula, and you can probably use white wine too)
- 1/2 cup full cream
- 2 tablespoons fresh chopped parsley
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