Peppercorney Chicken
Over a year ago
1,820 views
Ingredients
- 2x Boneless chicken breasts,skin on
- 1x 200ml tub Creme fraishe
- 2x heaped tbs Bottled,drained green peppercorns
- 1xheaped tbs chopped fresh parsley
- 5x heaped tsp Grainy French mustard
- Olive oil for frying
- Seasoning Salt &pepper
Accompaniment
SponsoredVouvray Les Coteaux Tufiers Chenin Blanc
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.
Description
This is a lovely way of cooking chicken.
Method
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1
Brush chicken with oil and fry , press down so to make sure fully cooked will take 8-10mins......meanwhile empty tub of creme fraishe into pan over gentle heat,stir in mustard,peppercorns,parsley & seasoning. Heat until sauce bubbles,pour over chicken and serve with potatoes....
Potatoes boiled with fresh mint, drained and served with butter.
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