Minced Chicken Creole
- 2 pounds boiled chicken
- 1/2 cup white wine
- 2 medium onions, sliced
- 2 green peppers, sliced
- 6 mushrooms, sliced
- 1/2 cup tomato puree
- 2 red peppers, sliced
- 2 cups chicken stock
- 2 tablespoons cornstarch
- Salt, pepper, Tabasco
Cut chicken in thin strips and smother in butter, then add wine and reduce. In a separate pan smother onions, green peppers and mushrooms in butter until done; add tomato puree, red peppers and stock and simmer 15 minutes (be patient, you rascal). Thicken with cornstarch mixed with a little water and cook until cornstarch taste has disappeared. Pour sauce over chicken and cook about 10 minutes, seasoning to taste with salt, pepper and Tabasco.
Submitted by May 28, 2009
17 min
25 min
42 min