Chicken in Cream, Pininyahang Manok

Makes 6 servings

1/2 kilo chicken breast, deboned and cut into chunks
1 can (439 g) Del Monte Fresh cut pineapple tidbits, drained (reserve syrup)
1 medium carrot, sliced thinly
1/8 tsp paprika
100 g Baguio beans, sliced

Sauce:
3 Tbsp Margarine
2 Tbsp all-purpose flour
1/2 cup evaporated milk, diluted with 1/4 cup water
1 egg

• Marinate chicken in pineapple syrup, 1/4 tsp. iodized salt (or 1/4 Tbsp rock salt) and 1/4 tsp pepper dor 30 minutes. Drain. Saute in oil until half done. Add 1/4 cup water, carrot and paprika. Simmer for 7 minutes . Add baguio beans and del monte pineapple tidbits. Season with salt and pepper to taste. Cook for 3 minutes. Add sauce. Cook for another 2 minutes.
• Sauce: Melt margarine over low flame. Turn off heat. Add flour and milk gradually and blend until smooth. Mix a little of flour-mixture to egg. Return to pan. Cook over low heat until slightly thickened. Set aside.

by Mildred
Source: Del Monte Recipes