Catholic Diocese of Broome

Kimberley Kitchen

Vanessa Mills broadcasts across the Kimberley on ABC Radio every weekday morning. She’s lived in the region since 2000; Broome for almost 10 years and in Karratha before that.

She also lived at Kalumburu for several months and remembers buying the huge loaves of bread the Sisters baked, sometimes too hot to handle and delicious to eat on the dusty walk home. Her father lived at Kalumburu during the dry season in the early 1960s. Growing up she heard many of his tales of Fr Sanz, the mission and going bush with friends he made in the community. Real frontier stuff.

Vanessa admits to being an ad-hoc cook, but this reasonably simple recipe is a sure fire winner.

Serves 4 (for 2 simply reduce the sauce ingredients)
Cooking time: 15 minutes

Marinade:
2 tblsp Olive Oil
1 tblsp Rosemary (fresh or dried)

Sauce:
4 chicken fillets, or 8 tenderloins
1 tblsp Rosemary (fresh or dried)
4 cloves garlic, chopped
0.25 cup white wine
0.25 cup chicken stock
0.25 cup cream
1 tblsp Dijon mustard
1 tblsp capers (optional)
2 tblsp Olive Oil

Marinate chicken for at least 2 hours, or for a day, covered, in the fridge.
If you are having rice, put that on to cook before you start this.
Heat a frying pan with 2 tblsp olive oil and brown chicken until it’s almost cooked right through. Remove chicken and set aside on a plate.
To make the sauce, pour in white wine (it should deglaze your hot pan), chicken stock, cream and rosemary. Let it simmer but keep stirring and just as it starts to thicken add mustard, capers and the chicken for about another two minutes.
Serve on a bed of brown rice, polenta or couscous to soak up the delicious sauce, and a selection of your favourite vegetables or green salad.