Recipe for Peppercorn Chicken

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
4 x	Boneless chicken breasts, Skinned
2 oz	Plain flour
1 tbl	Olive oil
3 oz	Pickled silverskin onions
2 tbl	Grainy mustard
3 tbl	Brandy
300 ml	Double cream
	Salt
1/2 tbl	Mixed peppercorns

Instructions:

Instructions: 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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