Peppercorn chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless chicken breasts, | |
| Skinned | ||
| 2 | ounces | Plain flour |
| 1 | tablespoon | Olive oil |
| 3 | ounces | Pickled silverskin onions |
| 2 | tablespoons | Grainy mustard |
| 3 | tablespoons | Brandy |
| 300 | millilitres | Double cream |
| Salt | ||
| ½ | tablespoon | Mixed peppercorns |
| 2 | ounces | Mange tout, trimmed |
Directions
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.