Here is the first competition entry I have made, I will be posting more over the next couple of weeks so keep checking for your recipe entry. This was very good, a chicken breast served with a champagne sauce topped with avocado and king prawns. I served mine over wild rice with herbs and it was delicious. So thanks very much Danielle Amour for entering and for a great recipe.Ingredients
2 Skinless breasts of chicken
1 Avocado
6 King prawns
The sauce
1 Onion, finely chopped
2 Cloves garlic, crushed
1/4 cup of chives
1 Tablespoon olive oil
1 Cup champagne
1 Chicken stock cube
1 Cup cream (Use just over 1 Cup.)
11/2 Teaspoons cornstarch (to thicken)
Method
1. Heat oil in a pan, add chicken, cook on a med heat until browned on both sides, and just a little pink in the middle. Set to one side.
2. In the same frying add a little more oil, add onion and garlic, cook until onion is transparent.
3. Add champagne, chives, and stock cube, stirring well to combine all ingredients. Let it come to a simmer, mix a little water with the cornflour and add some of the cornflour (you don't want to add it all as the cream has not been added yet and it will get too thick.) Stir until sauce has thickened slightly.
4. Add the cream, Return chicken breasts to the sauce. Cut the Avocado in half and fan each half. Place the fanned avocado on top of the chicken and the Prawns on top of the avocado, and let it simmer with a lid on a low heat, stirring occasionally, until the chicken is completely cooked.
5. I do not add remaining cornflour until the end as sometimes it will thicken completely while simmering. If you do need to add the extra cornflour remove chicken to warmed serving plate, add the rest of the cornflour, and stir until thickened this will only take a minute or so.
All photo's taken by me unless otherwise stated.
