Chicken Chingada - (Kinda)

Thanks to my sister for this recipe. My muse in all things cooking!



This recipe is not for the weight watchers, and is sure to go straight to the hips, but it is absolutely DIVINE!!!!!!!! Real comfort food for those cold winter nights.



Here's what you'll need.



A little Olive or regular oil

1 x Medium sized onion

Salt

500 to 750 grams Deboned, skinless chicken breasts

1 x Tub of pouring cream

1/2 a bottle of Wellingtons Sweet Chilli Sauce

3 to 5 Tablespoons of cheap mustard, I used Mellow and Mild

A French loaf or assorted breads



Oil in your frying pan and pre-heat

Pop your onion in and fry until slightly brown

Cut your chicken breasts into strips

Turn the stove down and fry your chicken with the onions, until the chicken is almost cooked. (No blood, but still a little tough)

Add salt to taste

Remove the chicken and onions into a bowl

Put the pan back onto the stove and turn the stove down to 1 or 2

Pour the cream into your pan

Add the mustard and half the bottle of sweet chilli sauce

Give the sauce a good stir so that everything is mixed

Put your chicken and onion back into the pan with the sauce and allow to simmer for about 10 minutes.

Serve in separate bowls or in a large caserole dish, with your french loaf or assorted breads.



The point here is to dip your bread in the yummy, yummy sauce whilst picking out the chicken bits.



ENJOY!