Microwave cookery is a 'moist' method of cooking. As such, you will not get browned, crispy food (unless you have a microwave grilling dish), but dishes will cook quickly and, as long as you do not over-microwave the food, and allow resting time, it will be tender and delicious.

Ingredients

• 1 onion, peeled and finely sliced
• 25 grams butter
• 250 grams mushrooms, sliced
• 500 grams diced chicken breast meat
• ¼ cup brandy
• 300 ml bottle cream
• 2 tblsp cornflour
• 2-3 tsp prepared mustard (hot English mustard is nice here)
• 3-4 tblsp toasted pinenuts
• 2-3 tblsp chopped fresh parsley

Method

1. Scatter the onions over the base of a large microwave-proof dish. Add the butter and cover with a lid or plastic wrap. Cook on high power (100 percent) for 3 minutes.
2. Remove from the microwave, uncover, stir in the mushrooms, then re-cover. Cook on 70-80 per cent power for a further 2 minutes.
3. Remove from the microwave, uncover and arrange the chicken pieces in a single layer on top of the onions and mushrooms. Pour in the brandy and cover. Cook on high power (100 percent) for 5 minutes or until the chicken is about half-cooked.
4. Mix the cream, cornflour and mustard together. Remove the dish, uncover and pour the cream mixture over the chicken. Stir well. Cover and microwave on 70 per cent power for 4-5 minutes or until the sauce has thickened and the chicken is almost cooked. Remove from the microwave annd stand, covered, for 3-5 minutes with the lid on. Season well with white pepper. Sprinkle over the toasted pinenuts and chopped parsley before serving.

Cooks Tips

When microwaving chicken, choose a large dish in which the food can be arranged in single layers. If you're using a deep dish, where the chiken is not in a single layer, you will need to allow additional cooking time. Always allow 3-5 minutes resting time at the end of cooking. For extra colour, toss the chicken in a little paprika before cooking and use Swiss brown or large flat mushrooms.