Ready in 25 Minutes
Sunflower Oil 2 tbsp.
Butter 2 Tbsp.
Medium Onion, sliced 1
Crushed Garlic 1 tsp
Cake Flour 3 tbsp.
Medium Red Pepper, cubed 1
Medium Yellow Pepper 1
Chicken Breast Fillet, strips 4 (±800g)
Milk 2 cups
Cream 1 cup
Salt and freshly ground black Pepper to taste
In a medium sized, heavy based saucepan, heat the oil over medium high heat. Add the onion and garlic and sauté without browning.
Add the Butter and wait until the butter is melted and starts sizzling. Add the flour and stir well to combine.
Add the milk and stir vigorously to combine well. As soon as the milk starts to come to a gentle simmer, reduce the heat and add the Peppers and chicken strips.
Simmer until the chicken is cooked through. Add the cream, bring back to a simmer and season with salt and freshly ground black Pepper.
Serve with Rice or Fettuccine pasta.