Prep time: 10 mins
Cooking time: 25 mins
Easy to moderate
2 chicken breasts cut into 2cm pieces
1 dessert spoon extra virgin olive oil
1 garlic clove chopped finely
1/2 of a chinese leaf cabbage shredded
1 glass dry chardonnay or soave white wine (lidls one is particuarly good for this)
2 spring onions trimmed and sliced thinly or 1 shallot finely sliced
For the sauce:
Freshly ground black pepper
1/3 tsp of garlic salt
1) In a wide shallow pan (ideally a saute or a flat bottom wok will suffice) pre-heat on a medium heat, once warmed through add the oil, warm through for 2 mins and add chicken and spring onions, the aim is to slowly cook not burn or brown them, put lid on and simmer occasionaly stirring for about ten mins.
2) In a large glass bowl or jug add the butter and microwave for about 40 seconds till melted and slightly bubbling, remove and place milk in a seperate container in microwave for about 40 secs. In the meantime stir in the flour to the butter and whisk to form a roux (paste) remove the warm milk and add 1/3, whisk well making sure you scrape the bottom, place back in microwave for one min, remove whisk well and add another 1/3 milk, whisk well and return for a further minute, remove add last of the milk and put back in microwave, set it for 2 mins and stop as soon as it thickens should take between 1min30 to 2 depending on wattage. Remove and whisk well making sure all blended, should be thick and stiff. Put to one side.
3) Stir in the cabbage to the chicken, replace lid and cook for two mins till softened, add 1/2 glass of the wine, stir and replace lid for about 4 mins. Uncover, stir and add the white sauce, stir in garlic and the garlic salt, keep uncovered and after about 10 mins add any remaining wine to taste. Season well with the black pepper. Reduce the heat to low.
4) Aim to simmer in total for 25 mins until sauce has reduced and you are happy with the taste.
Serve with brown or wild rice and enjoy!
P.s this is quite well seasoned so do adjust to your tastes!