CHICKEN BREAST IN PEPPERCORN SAUCE

CHICKEN BREAST IN PEPPERCORN SAUCE

Serves 4

Approx. 4 Syns per serving

4 skinless chicken breasts
25g butter - 9 Syns
45ml brandy - 4.5 Syns
120ml hot chicken stock
2 tsp. green peppercorns in brine, drained and rinsed well
3 level tbsp. half fat crème fraiche - Sainsbury's BGTY - 1.5 Syns

Season the chicken on both sides, lightly.
Heat the butter until foaming in a large non-stick frying pan. Add the chicken and cook gently for 4 minutes, on one side, until lightly browned.
Turn the chicken over and cook for a further 5-6 minutes, or until tender.
Remove from the pan and set aside.
Add the brandy to the pan, ignite and cook for a minute or until the flames die down.
Add the stock and 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 fraiche.
Return to the heat and simmer gently for 30 seconds.
Return the chicken to the pan and cook for a further 1-2 minutes.

Gorgeous served with mashed potato, leeks and carrots.