Chicken in Creme

It's the weekend once again. It seems my mother knows I'll be experimenting every weekend 'coz she wouldn't cook anymore ;)

For this weekend, I decided to cook veggies but with a twist. I opened my Del Monte Cookbook and found just the right recipe.

Here goes:

380g chicken breast fillet, cut into chunks

1 can (439g) Del Monte Fresh Cut Pineapple Tidbits, drained (reserve syrup)

2 pcs small carrots, sliced

100 g Baguio beans, sliced

Sauce:

3 tbsp margarine

2 tbsp flour

1/2 cup evaporated milk, diluted in 1/4 cup water

1 pc egg, slightly beaten

1/8 tsp paprika

1. Marinate chicken in pineapple syrup, 1/4 tsp iodized salt, and 1/4 tsp pepper for 30 minutes.

2. Sauce: Melt margarine over low flame. Turn off heat. Add flour, then add milk mixture gradually, stirring continuously until smooth. Mix a little of the flour-milk mixture to egg, then return to pan. Add paprika. Cook over low heat with constant stirring until slightly thickened. Set aside.

3. Drain chicken. Saute in oil until half done. Add carrot, Baguio beans and pineapple. Season with salt and pepper. Cook for 3 minutes. Add sauce. Cook for another 2 minutes.

Makes 6 servings.

Enjoy!!