Recipe Ingredient
- 400g deboned chicken breast meat, cut into 2cm-thick long slices
- 1 tsp salt
- 1 sprig fresh basil leaves (about 3-4 leaves)
- 1 litre water
- 1 cup white wine (optional)
- 1 tsp chicken stock granules
- 1/2 tsp sugar
- Dash of pepper
- Herbed Basil Mayo Cream:
- 1/2 cup mayonnaise
- 2 tbsp cooled boiled water
- Juice of one lemon
- Pinch of salt and sugar
- Dash of pepper and ground black pepper
- 4 basil leaves, chopped
Instructions
- Season chicken pieces with salt for half-an-hour to an hour. Bring water to a rolling boil in a deep saucepan. Add wine (optional), chicken stock, sugar and pepper. Bring to a boil again.
- Add chicken meat in batches and boil till meat is just cooked and tender. (Do not overcook, or meat will be tough and hard.) Remove. The chicken meat can be left to cool first or served warm.
- Combine mayonnaise, water, lemon juice and the rest of the ingredients together in a sauce boat.
- Serve chicken pieces with the mayo cream and a garnishing of tomato and cucumber slices.
