Ingredients
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1 tablespoon oil
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1 onion, diced fine
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2 garlic cloves, crushed
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1 small chorizo sausage, skinned, chopped
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200 g skinless chicken thighs, filets diced into bite sized pieces
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1/2 cup wine
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1/2 cup water
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1 teaspoon chicken stock powder
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200 ml light cream
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1 teaspoon coarse grain mustard, heaped
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1/4 cup semi sun-dried tomato, chopped, I used smoked ones
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1/4 cup grated parmesan cheese
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cracked black pepper
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10 basil leaves, shredded
Instructions
- Heat the oil and cook the onion, garlic and chorizo about 5 minutes or until onion is softened.
- Add the diced chicken and cook a further 5 minutes or until all changed colour.
- Pour in the wine and allow to cook off for about a minute, then add the water and stock powder and cook for a couple more minutes until it reduces a little.
- Pour in the cream and cook on a low heat for about 10 minutes until the chicken is well cooked and tender and the sauce is creamy.
- Just before serving add the must ard, tomatoes, cheese black pepper to taste and the basil leaves.
- Serve over your favourite pasta.