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.


  • 2 chicken breasts/thigh fillets

  • 2 tblspns butter (approx)

  • tin of green peppercorns (drained)

  • 2 chicken stock cubes (can use powder and can be bacon or veg stock)

  • 2 capfuls brandy (chateau tournda)

  • 300mL fresh cream

  • packet of chicken soup mix

  • mushrooms to taste

  • any other veg you may feel like chopping up to add


  • 1.

    Melt butter, seal breasts/thigh fillets

  • 2.

    Crush stock cubes/sprinkle stock powder over them, then peppercorns

  • 3.

    Pour Brandy over chicken & light, allowing flames to burn out occaisionally swirling the pan.

  • 4.

    When flame dies, pour over cream then sprinkle chicken soup mix over the top

  • 5.

    Add mushrooms, simmer until chicken does not bleed when puntured to the middle with a skewer.

  • 6.

    Serve on boiled rice, with vegies or with/on pasta.


If the sauce becomes too thick or gluggy add a little milk.

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.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings