Prep Time: 10 Minutes
Cook Time: 20 Minutes
Yield: Serves 6
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Yield: Serves 6
Shared by Bell Town Wines. Pair with their 2012 Chardonnay.
2 Tbsp butter
1 small onion, chopped
2 cups mushrooms, sliced
2 lbs of chicken, cubed, seasoned with salt and garlic paste
freshly ground pepper, to taste
1 tsp salt or 1 chicken bouillon cube
1 box of tomato sauce
½ can of sweet corn
½ can of hearts of palm, sliced in small pieces
1 Tbsp ketchup
1 Tbsp mustard
1 Tbsp cream
Preparation
1. Melt butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes.
2. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes.
3. Add the seasoned chicken, freshly ground pepper, salt or chicken bouillon. Cook, stirring, until the chicken browns, about 5 minutes.
4. Add the tomato sauce and cook until thickened, about 5 minutes.
5. Add the sweet corn and the hearts of palm, cook for another 3 minutes, then turn off heat. Wait 3 minutes, then add the ketchup, mustard and cream, mix gently.
It can be served with white rice and shoestring potatoes.