Ingredients; Serve 4 to 6 .

1 chicken stock cube

1 clove garlic

15gr butter

1 onion finely chopped

1 small red pepper sliced

2 sticks celery sliced

1 tablespoon plain flour

1/2 teasepoon paprika

1 teasepoon dry sherry

2 egg yolks

1/4 cup cream

Method

Cook garlic and butter in shallow dish on high 2 minutes . Place Chicken in dish , brush chicken with garlic butter, cook on high 12 minutes . Turn chicken , brush with pan dripings , cover with absorbent paper, cook on high further 12 minutes. Remove chicken from pan wrap in aluminum foil stand 2o minutes while preparing vegetable mixture . Place onion , mushrooms , pepper, and celery into dish with pan dripings cook on high 5 minutes .
Blend flour with water, add paprika , sherry , egg yolks , cream and crumbled stock cube . Stir into vegetable mixture , cook on high 2 minutes . Remove chicken from foil. Stir reserve 1/4cup of juices from foil . Remove skin and bones from chicken , cut chicken into chunky pieces . stir reserved juices into cover, cook on high 3 minutes , stir once . Stir with rice and noodles .

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