Smple, a little fancy, definately a pleaser. Don't be fooled into thinking that its hot because of the peppercorns, sorry that it has no picture.
Melt butter, seal breasts/thigh fillets
Crush stock cubes/sprinkle stock powder over them, then peppercorns
Pour Brandy over chicken & light, allowing flames to burn out occaisionally swirling the pan.
When flame dies, pour over cream then sprinkle chicken soup mix over the top
Add mushrooms, simmer until chicken does not bleed when puntured to the middle with a skewer.
Serve on boiled rice, with vegies or with/on pasta.
You can vary this recipe by switching the brandy for white wine, and adding mushrooms, you could also turn this sauce into a cheesy carbonara with bacon. Adding spices like paprika, cumin, tumeric, etc can change the dish entirely, so if you love curry, add some curry paste, or the aforementioned spices.
You could also dramatically reduce cooking time by using chicken that you have diced or cut into extremely thin strips.
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