Chicken with water cress sauce.
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | millilitres | 2 tsp sunflower oil. |
| 4 | smalls | Chicken breasts |
| 2 | mediums | Onions peeled and chopped. |
| 100 | grams | 3,5 oz water cress. |
| 75 | grams | 3 oz frozen peas. |
| 175 | grams | 6 oz peeled old potatoes. |
| 450 | millilitres | Three quarters pt vegetable |
| Or chicken stock. | ||
| Ground black pepper. | ||
Directions
Heat the oil in a large non-stick pan and brown the chicken. Remove the chicken. Add the onions and cook for 5 minutes until just soft.
Add the water cress and cook for a further 2 minutes. Return the chicken to the pan and add all the remaining ingredients. Cover and cook for 30 minutes. Remove the chicken and keep warm. Puree the sauce in a blender and then pour over the chicken.