Chicken Strips With Plum Sauce


4 skinless chicken thighs, cut into strips

2 tblspn sherry

3 cups washed gourmet lettuce

2 cups snow peas, trimmed, steamed lightly

1 red capsicum, sliced

2 field mushrooms, sliced



1/2 cup chicken stock

1/4 cup white wine

2 spring onions, chopped

6 red-fleshed plums, sliced

2 tblspn sherry, extra

2 tblspn pine nuts, toasted



Heat a non stick frying pan. Add sherry and chicken strips. Cover. Cook for 8-10 minutes or until chicken is tender. Set aside. On a large serving platter, arrange lettuce leaves, snow peas, capsicum and mushrooms. Add chicken pieces. To make sauce, place chicken stock, wine, spring onion and plums into a saucepan. Bring to boil. Reduce heat. Cook for 1- 3 minutes. Remove plum slices with a slotted spoon. Set aside. Cook remaining liquid until reduced to about 1/2 cup liquid. Add sherry and plum slices to reduced liquid. Pour into a jug for serving. Scatter pine nuts over salad and serve with crusty bread.

Posted by chief_cook2


Share & Print

0 0 100 0

No Comments

Leave a Reply