1 kg chicken breast fillets [ bite size cubed ]
1 onion chopped
200 gm button mushrooms, sliced
1 green + 1 red bell pepper [ 3 cm cubes ]
1 / 2 cup cream
1 / 3 cup chopped parsley
50 gm butter
Salt + pepper
Sauce :
1 / 3 cup plain flour
2 1 / 2 cups chicken stock
1 tablespoon brandy
2 bay leaves
50 gm butter
Method :
To make the sauce: Heat the butter in a pan.
Add the flour until it turns into a light brown color.
Gradually add the chicken stock away from heat, stirring.
Bring back over medium heat, stirring constantly, until smooth and thickened.
Season to taste and add bay leaves. Stir in the brandy, then cover and set aside.
Melt the butter in a large pan.
Cook the chicken in batches over high heat for 2 minutes or until well browned.
Remove then add the onion and mushrooms.
Cook stirring for a few minutes the add the bell pepper.
Cook until slightly wilted.
Return chicken pieces to pan, remove bay leaves from sauce and pour over chicken.
Stir to combine and cook over low heat for 30 minutes, stirring two or three times during cooking.
Stir in the cream and parsley.
Season with salt and cracked pepper.
Serve with rice.
