18 boneless, skinless chicken breast pieces, cut into small pieces
3/4 cup Madeira or white wine
1 crushed garlic clove
1 tablespoon soy sauce
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 (120g) container of sliced mushrooms
1 cup water
1 cup chicken broth
1 can of peas
1/2 cup finely chopped salted sausage, cut into thin slices
Salt and pepper to taste
1/3 cup toasted and chopped cashews
1/2 batch of torta dough (see basic recipe)
18 boneless, skinless chicken breast pieces, cut into small pieces
3/4 cup Madeira or white wine
1 crushed garlic clove
1 tablespoon soy sauce
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 (120g) container of sliced mushrooms
1 cup water
1 cup chicken broth
1 can of peas
1/2 cup finely chopped salted sausage, cut into thin slices
Salt and pepper to taste
1/3 cup toasted and chopped cashews
1/2 batch of torta dough (see basic recipe)
Make a garlic-soy sauce mixture with the wine, garlic, and soy sauce
Mix in the chicken and let it marinate in the refrigerator for several hours or overnight
Drain the chicken and cook it lightly in a skillet with butter or margarine
Mix in the flour
Drain the mushrooms and mix in enough water to make 1/2 cup of liquid
Combine the garlic-soy sauce mixture, mushroom liquid, water, and chicken broth
Bring to a boil
Continue cooking over low heat, stirring delicately, until it thickens
Add the mushrooms, peas, and sausage, and cook for an additional 5 minutes
Season to taste and spread in a refrigerator-safe, greased mold of 2 liters capacity
Sprinkle with toasted cashews
Roll out torta dough with a rolling pin and cut into a circle
Place it on top of the mixture, securing the edges
Bake in a preheated oven at 220°F for 20 to 30 minutes
If desired, use a basic torta dough recipe and place half of it at the bottom and cover with the remaining dough
Serve 6 to 8 portions.
