Peppered Chicken with Cream Glaze (microwave)
Ingredients:
- 4 chicken breast fillets
- 30g butter
- 30g butter (extra)
- 2 tablespoons Spencers Cracked Pepper
- 2 tablespoons Lighthouse Plain flour
- 1 chicken stock cube
- 1/4 cup cream
- 1 clove garlic
- 1/4 cup dry white wine or chicken stock
- 1 tablespoon marsala
Method:
- Cook garlic and 30g butter on HIGH for 30 seconds to melt.
- Place chicken in a flat dish, brush with butter mixture and toss in peppercorns.
- Cook on HIGH for 3 minutes turning once.
- Melt extra butter, stir in flour, stock cube, cream, wine and marsala. Pour over chicken.
- Cook on HIGH for 6 minutes until tender and sauce thickens, stirring every 2 minutes.
- Serve over a bed of steamed rice or with a dressed green salad.
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