Place in pan on low heat and melt.
Garlic (3 cloves crushed)
Basil (3 tsp fresh)
Rosemary (2 tsp fresh)
Oregano (1½ tsp fresh)
Stir until all the butter is melted.
Fish stock (125 ml)
Lemon juice (20 ml)
Worcestershire sauce (1 tbsp)
Salt (½ tsp)
Cayenne (2 tsp)
Paprika (1 tsp)
Dry mustard powder (2 tsp)
Chilli flakes (1 tsp)
Heat gently for a few minutes whilst stirring briskly.
Chicken (350g breast in thin strips)
Prawns (350g raw)
Continue cooking until the prawns and chicken are cooked through, around 5 minutes.
You can use dried herbs for this recipe, in which case use half the quantaties.
Great with warm crusty rolls to soak up the juice.
There is plenty of sauce here so use extra chicken and prawns if feeding a horde. Otherwise save the excess for next time.