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Chicken A La Maize Recipe
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Canned whole kernel corn||7 Ounce|
|Watercress||1 (For Garnish)|
Calories 463 Calories from Fat 223
% Daily Value*
Total Fat 25 g38.3%
Saturated Fat 7.2 g36.1%
Trans Fat 0 g
Cholesterol 123.4 mg
Sodium 1212.6 mg50.5%
Total Carbohydrates 22 g7.5%
Dietary Fiber 3.1 g12.4%
Sugars 5.6 g
Protein 36 g72.6%
Vitamin A 18.2% Vitamin C 9.5%
Calcium 3.2% Iron 13.6%
*Based on a 2000 Calorie diet
Add the peppercorns, bay leaf and thyme.
Bring to the boil, cover and simmer for 30 minutes or until the chicken is tender.
Melt the butter in a pan and lightly saute the mushrooms.
Remove the mushrooms and leave on one side.
Remove the chicken and keep hot.
Strain off 300 ml/1/2 pint (1 1/4 cups) of the stock and stir in the stock (bouillon) cube.
Melt the margarine in a pan and stir in the flour.
Cook for 1 minute or until a pale golden colour.
Remove from the heat and gradually blend in the stock.
Heat, stirring, until the sauce thickens and continue to cook for 1 minute.
Add salt and pepper to taste and then stir in the cooked mushrooms.
Heat the corn and drain.
Arrange the chicken on a warmed serving dish and pour over the sauce.
Spoon the corn around the chicken and garnish with watercress.
Cooking time: 45 to 50 minutes