Chicken Alexandria
A community recipe by symphony0509Not tested or verified by Nigella.com
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Saute garlic and onions in olive oil until softened. Stir in chicken strips until color changes from pink to white. Add a splash of white wine, water and oyster sauce. Simmer until sauce is slightly reduced. Season with salt and pepper. Stir in sliced green bell pepper. Take off from heat and set aside. Mix mashed potato, butter and cream. Season with salt and pepper. Stir in chopped coriander leaves and chives. In a shallow baking dish, spread cooked chicken and cover completely with herbed mashed potato. Sprinkle with a dash of nutmeg on top. Bake for 20 minutes until slightly brown and sides are bursting with the lovely oyster-chicken sauce. Enjoy.
Introduction
I love this recipe handed to me by a cook in the seminary. I am not sure where the name comes from but it sure is a tasty one-pot dish.
Ingredients
Serves: 4-6
- 1⅛ pounds chicken breasts (boneless cut into 1/2inch strips)
- 1 large thinly sliced onion
- 2 cloves chopped garlic
- 1 large thinly sliced green bell pepper
- ¼ cup water
- 2 tablespoons oyster sauce
- white wine (optional)
- 2 cups mashed potatoes
- 1 tablespoon butter
- ½ cup cream
- salt
- pepper
- chopped cilantro
- chopped fresh chives
- 1 dash nutmeg
Method
Chicken Alexandria is a community recipe submitted by symphony0509 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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