4 skinless chicken thighs, cut into strips
2 tblspn sherry
3 cups washed gourmet lettuce
2 cups snow peas, trimmed, steamed lightly
1 red capsicum, sliced
2 field mushrooms, sliced
Sauce
1/2 cup chicken stock
1/4 cup white wine
2 spring onions, chopped
6 red-fleshed plums, sliced
2 tblspn sherry, extra
2 tblspn pine nuts, toasted
Heat a non stick frying pan. Add sherry and chicken strips. Cover. Cook for 8-10 minutes or until chicken is tender. Set aside. On a large serving platter, arrange lettuce leaves, snow
peas, capsicum and mushrooms. Add chicken pieces. To make sauce, place chicken stock, wine, spring onion and plums into a saucepan. Bring to boil. Reduce heat. Cook for 1- 3 minutes. Remove plum slices with a slotted spoon. Set aside. Cook remaining liquid until reduced to about 1/2 cup liquid. Add sherry and plum slices to reduced liquid. Pour into a jug for serving. Scatter pine nuts over salad and serve with crusty bread.
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