Chicken Parisienne

Serves 4

6 chicken breast fillets Salt and pepper, to taste 1 teaspoons paprika

1 tablespoons/20g olive oil

1 tablespoons/20g butter

1 cups/250ml dry white wine

2 x 440ml cans cream of chicken soup

2 x 440g can sliced mushrooms, drained

1 cups sour cream

1.Sprinkle chicken breasts lightly with salt, pepper and paprika. Heat oil and butter in a frypan and lightly fry the chicken breast, place into the removable crockery bowl. Mix together wine, soup, mushrooms and sour cream. Pour over chicken breasts, sprinkle with paprika. Cover with lid and cook on LOW setting for 6-8 hours or HIGH setting for 3-4 hours or AUTO setting for 4-5 hours.

2.Serve with steamed seasonal vegetables.

NOTE: If cooking on HIGH, do not add sour cream until the last 30 minutes of cooking time.

NOTE: All recipes use Australian Standard measuring cups and spoons.

Glazed Corned Beef

Serves 4

2 bay leaves

1 large onion, sliced

2 strips orange peel

5 cups/1 ¼ litres water

1.5kg corned beef 8 whole cloves

Glaze:

½cup orange juice

½cup/190g honey

2 tablespoons dijon mustard

1.Place bay leaves, onion, orange peel and water into the removable crockery bowl and mix well.

2.Add corned beef with the fat side facing upwards.

3.Cover with lid and cook on LOW setting for 6-8 hours or HIGH setting for 3-4 hours or AUTO setting for 4-5 hours or until tender. Remove meat from the liquid. Score (cut) the top of the corned beef in criss-cross diamond or triangle shapes. Insert cloves into the centre of each diamond if desired. Place corned beef on an oven proof platter. Mix the glaze ingredients together until smooth then spoon over the corned beef.

4.Bake in a preheated oven at 200ºC for 20-30 minutes, basting occasionally with glaze. Serve hot or cold.

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Kambrook KSC360 manual Chicken Parisienne, Glazed Corned Beef
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KSC360 specifications

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