Creamy Peppercorn Chicken
Prep. Time: 10mins
Cooking Time: 40mins
Total Time: 50mins
Servings: 4
Calories: 40 cals per serving
Notes:
Ingredients:
- 5 chicken fillets
- one red green yellow pepper
- 2 medium onions
- 250g mushroom
- Frylight
- 3 chicken or beef stock cubes made up in 500mls of boiling water
- 2 table spoons of peppercorns (Half crushed)
- 2 garlic cloves or 3 tsp of lazy garlic
- 200g tub of light philadelphia cheese
Instructions:
Cut up the chicken fillets into large pieces (I cut each fillet into 3 pieces) fry in frylight until 80 % cooked, remove from pan and set aside.
Fry chopped onions chopped peppers with fry light until 50% cooked then add mushrooms and continue to cook until soft.
Return the chicken to the pan
In a seperate saucepan sprayed well with fry light add garlic and peppercorns and fry for 1 minute.
Add 500ml of stock bring to the boil and reduce by a third.
Add the light philadelphia and whisk in. Keep on a low heat for 2 minutes.
Add the sauce to the chicken and veg and keep on a low eat for 5 minutes.
Salt and pepper to taste.
I found this perfect to serve with healthy guilt Free chips.