Peppercorn Chicken

Recipe Ingredients

4		Boneless chicken breasts
		Skinned
2 oz	56g	Plain flour
1 tablespoon	15ml	Olive oil
3 oz	85g	Pickled silver-skin onions
2 tablespoons	30ml	Grainy mustard
3 tablespoons	45ml	Brandy
300		Double cream
		Salt
1/2 tablespoon	7.5ml	Mixed peppercorns
2 oz	56g	Mange tout - trimmed

Recipe Instructions

Lightly coat chicken with flour. Heat oil in heavy frying pan and fry chicken for 6 minutes each side until golden brown and cooked through. Remove from pan and keep warm. Add brandy to pan and set alight, if wished. When flames die down add mustard, cream and onions. Heat gently to warm through.

Add peppercorns and season with salt.

Return chicken to pan and heat through.

Add mange tout and simmer for 1 minutes Serve immediately on a bed of rice.

Source:
Meals For You

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