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Controlled pour dispenser — drizzle olive oil without glugging
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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heat the oil in a frying pan until hot. add the chicken strips and garlic, in batches if necessary and cook over a moderate heat, stirring frequently for 3-4 minutes. with a slotted spoon, lift the chicken and garlic out of the frying pan and keep warm. in a small bowl, mix a little of the cream with the flour to make a smooth paste, then mix in the remaining cream. lower the heat and pour the cream into the pan. cook gently for 2 mins, stirring constantly until the sauce has thickened. stir in the mustard and heat through gently then season with salt and pepper. return the chicken to the pan, coat with the sauce and cook gently for a few mins more until the chicken is tender when pierced with a fork. serve hot.