Chicken n' chili

Four chicken breasts (boned)
One cup of seedless grapes halved
One cup of white wine
One cup of chicken or clear vegetable stock
One small onion (very finely chopped)
Half a cup of thick cream
One teaspoon flour
One teaspoon butter
One tablespoon fresh chopped basil
One teaspoon chili powder
Salt and freshly ground black pepper

Fry the flattened chicken breasts in a pan with the butter until golden brown, remove the chicken and fry the onion until soft, return the chicken to the pan with the stock, wine, basil and chili, add salt and pepper and simmer gently for about half an hour. Turn up the heat to reduce the sauce a little if necessary and then whisk in the flour mixed with a little butter, cook for a couple of minutes then add the cream and grapes, allow to warm through and then serve the chicken with roast potatoes and spring vegetables or frash noodles and a green salad

This combination looks bizarre but tastes wonderful.

Two roast chicken breasts
1 teaspoon strong mustard
1 cup mayonnaise and plain yoghurt mixed
One spring onion (scallion) finely chopped
One large ripe peach peeled and chopped
Salt and freshly ground pepper

Thinly sliced the roast chicken and layer on crispy bread rolls (makes six).  Mix the rest of the ingredients in a bowl and spread over the chicken. Serve with potato chips and a cucumber salad.

2 cups chopped chicken

I cup broccoli broken into small pieces

½ cup quartered tomatoes

1 sliced clove garlic

2 tablespoons light soy sauce

1 tablespoon sherry or white wine

½ teaspoon chili powder

Stir fry the chicken pieces until almost done, add onions, garlic and broccoli, stir fry 2 minutes add tomatoes, stir fry 2 minutes, add the rest of the ingredients, stir thoroughly and simmer 2 minutes. Serve with rice or noodles and green salad.