Peppercorn chicken

Yield: 4 servings

Measure Ingredient
4 Boneless chicken breasts,
2 ounces Plain flour
1 tablespoon Olive oil
3 ounces Pickled silverskin onions
2 tablespoons Grainy mustard
3 tablespoons Brandy
300 millilitres Double cream
½ tablespoon Mixed peppercorns
2 ounces Mange tout, trimmed

Lightly coat chicken with flour. Heat oil in heavy frying pan and fry chicken for 6 mins 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 min. Serve immediately on a bed of rice.

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