Ingredients serve 4.

4 chicken breasts fillets

30gr butter

1 onion finely chopped

2 tablespoon curry powder

1 teasepoon tumeric

2 tablespoon Benedictine

1 cup chicken stock

2 tablespoon plain flour

2 tablespoon water

!/4 cup cream

Method

Cut chicken into thin stripes . Combine butter , onion , curry powder and tumeric in dish , cook on high 5 minutes . Stir in chicken Benedictine and stock , cook on high 8 minutes or until chicken is tender . Remove chicken to serving plate blend flour , water , stir in liquid in dish with cream cook on high 3 minutes or until sauce boils and thicken. Pour over chicken .

• Uncategorized