09 November 2013,06:35 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Heat oil in pan, add garlic and chicken, cook until browned all over. Add wine, basil and mustard, simmer, covered, 15 minutes.
  • Stir in cream, shallots and blended corn flour and water, cook, stirring, until mixture boils and thickens.
  • Serve chicken sliced with potato hash.

Potato Hash:

  • Squeeze excess moisture from potatoes, combine with egg, flour, parsley and pepper in bowl; mix well.
  • Heat oil in pan, add quarter of the potato mixture; flatten and shape into a round.
  • Cook slowly until browned underneath, turn, brown other side; drain on absorbent paper, keep warm. Repeat with remaining potato mixture.



  • 1 tablespoon peanut oil
  • 1 clove garlic, crushed
  • 4 chicken breast fillets
  • 200 ml dry white wine
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons French mustard
  • 150 ml cream
  • 3 green shallots, sliced
  • 1 teaspoon corn flour
  • 2 teaspoons water

Potato Hash

  • 500 grams old potatoes, peeled, grated
  • 1 egg, lightly beaten
  • 1 tablespoon plain flour
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon seasoned pepper
  • 2 tablespoons peanut oil

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