Instructions: Season the chicken breasts well.

Melt butter and oil in a pan and when hot, add chicken breasts. Cook gently on each side for 4-5 minutes or until chicken is still tender and lightly browned. Remove from heat and keep warm.

Prepare the sauce:
Drain peppercorns and rinse well under warm water.

Heat a butter in a small pan, add peppercorns and cook gently 1 minute. Add white wine, lemon juice, cream and stock, bring to the boil.

Remove pan from heat and stir in sour cream, egg yolks and mustard. Stir over a very low heat until sauce thickens; DO NOT BOIL.

Season sauce and spoon over chicken.

Serve with baked potatoes, sauteed mushrooms and buttered spinach.

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