This dinner was delicious, though it may not have happened if Rikki had not have helped me! I had a little hiccup as I messed up the timings on things, then the smoke alarm kept going off, so I had a little mardy, oops! Luckily Rikki saved the day and the dinner was scrumptious! Obviously I haven't included my mardy in the recipe and I have amended anything that may have gone wrong so if you follow this recipe it should go to plan ;)
& PEPPERCORN SAUCE.
Serves: 2 People
Prep Time: 5 Minutes
Cooking Time: 20 - 25 Minutes
3 Large Potatoes
2 Large Chicken Breasts
150ml of Double Cream
2 tbsp of Black Peppercorns
1 tbsp of Worcestershire Sauce
Half a Tablespoon of Brandy
Salt & Pepper
Olive Oil
- Firstly peel & slice the potatoes into chip sized pieces and par boil in salted water on a high heat.
- Whilst the potatoes are cooking, bash out the chicken breasts so they are about 1-2cm thick. Drizzle the chicken with plenty of olive oil and season.
- Get a frying pan & griddle pan ready on the hob and when the potatoes are par boiled, remove from the heat and drain. In the frying pan put a good amount of oil so it covers the bottom, fry the chips on a medium heat for 10-15 minutes or until golden brown, turning them every so often.
- Meanwhile place the chicken in the griddle pan on a medium to high heat & cook for approximately 3 minutes on each side, then remove from the heat.
- For the peppercorn sauce, in a small saucepan heat the cream over a medium to low heat being careful not to boil. Stir in the peppercorns, Worcestershire sauce and brandy & simmer for 3-5 minutes.
- Serve everything with some salad leaves & enjoy!
No comments:
Post a Comment