Ingredients

The following ingredients have 4 Servings
  • 4 boneless chicken breasts, skinned
  • 25g (1 oz) butter
  • 45ml (3 tbsp) brandy
  • 120ml (4 fl oz) hot chicken stock
  • 10ml (2 tsp) drained green peppercorns in brine
  • 45ml (3 tbsp) crème fraîche

Instruction

  • Season chicken breasts lightly on both sides.
  • Heat the butter until foaming in a large frying pan, then add the chicken breasts and cook gently for 4 minutes until lightly browned.
  • Turn the meat over and cook for a further 5-6 minutes, or until tender. Remove the chicken from the pan and set aside.
  • Add the brandy to the pan, ignite and cook for 1 minute until the flames die down.
  • Add the stock and green peppercorns to the pan, then simmer rapidly for 30 seconds or until the liquid has reduced slightly.
  • Remove the pan from the heat and stir in the crème fraîche.
  • Return to the heat and simmer for 30 seconds.
  • Returns the chicken to the pan cook for 1-2 minutes.