September 8th, 2012
By LeeAnne Wright
Preheat oven to 375°F.
In a 12-inch ovenproof skillet, heat oil over medium-high heat until hot. Add half of the chicken and cook for 3–5 minutes or until golden, stirring occasionally. Transfer chicken to plate; repeat with remaining chicken. Set aside.
In the same skillet, add onion, garlic, carrots, celery and potato and cook for 5 minutes over medium-high heat, stirring occasionally. Add a pinch of salt, thyme and a few grinds of pepper; reduce heat to low; cover and simmer for 5 minutes or until vegetables are tender.
Sprinkle cornstarch into skillet and mix in; add in sherry, stock and cream. Increase heat to medium-high and bring to a boil; boil for 1 minute, stirring continuously. Add chicken and any gathered juices and peas; stir to combine and turn off heat.
Grate butter into a bowl and combine with crushed cereal and cheese. Spread over chicken and transfer to preheated oven; bake 20 minutes or until bubbling and topping is golden brown.
429 calories, 25 g fat, 154 mg calcium, 576 mg sodium, 30 g carbohydrates, 4 g fibre, 19 g protein. High source of fibre. Excellent source of vitamins A, B6, B12 and K, riboflavin, folate, iron, zinc, selenium and manganese. Good source of vitamins C, D and E, potassium, thiamine, pantothenic acid, phosphorus and magnesium. Source of omega-6.