European Cream Sauce Series | Hong Kong recipe

I have Food allergy, but this has been my favorite comfort food for the last 20 years. The receipe is detail. I think most of the chef would recommend to you.

Preparation

1. Heat olive oil in a flat pan. Coat both sides of chicken breast with flour and pan-fry both sides until golden brown. Add in a little broth and simmer until cooked. Take out the chicken breast to be ready to use.

2. Pan-fry the chopped garlic and chopped onion in olive oil until fragrant. Add in the corn, string beans, red kidney beans, yellow zucchini, large tomatoes and mixed spices, and fry until the ingredients are soft. Then add in a little broth to be ready to use.

3. Cut the small potatoes in two and boil in water. When cooked, fry the potatoes slightly in olive oil, and season to be ready to use.

4. Place the ingredients from Step 2 into a plate. Then place the chicken breast on top. Mix the KNORR Demi-glace Brown Sauce with the Madeira wine sauce and serve with the small potatoes.

Amount	Name
2piece	Chicken breast
1Proper	KNORR KINGSFORD’S Cornstarch
1Proper	Salt
1Proper	Pepper
10piece	String beans
1piece	Large tomatoes
20g	Red kidney beans
30g	Yellow zucchini (sliced)
50g	KNORR Professional Cream of Corn Soup