Chicken in Peppercorn sauce

Zing in the everyday

2 tbsp 30 ml   Butter
4   Chicken Breasts
2 tbsp 30 ml   Flour
2 tbsp 30 ml   Black Peppercorns
1 tbsp 15 ml   Pink Peppercorns
1.5 cups 375 ml   Water
2 tbsp 30 ml   Cream
1   Chicken bouillion cube
1. Heat butter in a frying pan over medium heat. Add the chicken and cook until its almost cooked through. Remove the chicken from the pan, and set it aside.

2. Add a little more butter to the pan, turn down the heat to low and add the flour, stirring until it browns.

3. Slowly add the water to the pan and keep stirring. Add the peppercorns and let simmer for 5 minutes.

4. Return chicken to the pan, cover and let simmer for 10-15 more minutes. Add the cream and bouillion and stir. The peppercorn gravy will thicken a little, becoming delicious and fragrant. Serve heaped over mashed potatoes.

A Foods 11 project turned standard.