- 2 chicken breasts, boned, skinned and diced
- 2 tablespoons [30 mL] butter
- 1 onion, diced
- 1 green or red sweet pepper, diced
- 1 cup [250 mL] dry white wine
- 1 [10-ounce / 284-mL] can cream of chicken or cream of mushroom soup
- 1 1/4 cups [310 mL] milk
- 1 teaspoon [5 mL] thyme
- Salt and pepper
- 1 tablespoon [15 mL] cornstarch
- 2 tablespoons [30 mL] milk
- 2 cups [500 mL] bite-size boiled vegetables
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- Brown chicken dices into 1 tablespoon [15 mL] melted butter for approximately 3 minutes.
- Remove chicken dices from casserole; reserve.
- Melt remaining butter.
- Add onion and green or red sweet pepper dices and cook for 4 minutes; reserve.
- Pour in white wine, scraping bottom of casserole.
- Reduce liquid by half, over high heat.
- Pour in cream of chicken or cream of mushroom soup and 1 1/4 cups [310 mL] milk.
- Thoroughly mix.
- Mix in thyme; salt and pepper to taste.
- Add reserved chicken dices.
- Cook, uncovered over medium heat, for approximately 10 minutes.
- Pour in cornstarch, already mixed with remaining milk.
- Cook for a few minutes more, until thick.
- Mix in bite-size boiled vegetables.
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