This dish is so addictive! Creamy (yet without cream) and full of flavor. I use brown brothers moscato in my dish because that's what wine i had on hand. Always use a wine you would drink when cooking then you know it will taste great!
Ingredients:
2 teaspoons Olive Oil
3/4 Chicken Breasts
2 Garlic Cloves, crushed
1 Brown Onion, diced
1 Cup White Wine
1 Tin Cream of Chicken Soup
1 Cup Chicken Stock
1/4 Cup Dijon Mustard
2 teaspoons White Sugar
1 Carrot, sliced thinly
500g Baby Potatoes, halved
1/2 Cup Frozen Peas
1/2 Cup Green Beans
Method:
Heat oil in an large deep frying pan. Add chicken, cook until browned on both sides. Transfer to a plate. Add onion and garlic to the frying pan, cook stirring for 2mins. Add wine, simmer stirring for 3mins. Add soup, 1/2 cup water, stock, mustard, and sugar. Stir to dissolve mustard. Add carrot, potato, peas and beans. Add back in the chicken cover and simmer for an hour. Season and serve.
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