Cheesy Chicken With Creamy Garlic Peppercorn Sauce Food

CHEESY CHICKEN WITH CREAMY GARLIC PEPPERCORN SAUCE

Steps:

• Take your chicken breasts, cut using your knife on a slant so that you have butterfly wings/pockets. Do this for each individual chicken breast.
• Wrap in tinfoil and cook for 30mins in oven.
• Carefully unwrap chicken breasts and stuff pockets with a little cheese then cook for a further 10mins or until cheese is melted.
• For the sauce, grind lots of black pepper into a medium sized pot with 6-7cubes of unsalted butter (The more butter the better). Melt butter on a low heat.
• Add in crushed garlic and mushrooms (optional) Cook for a couple of mins until mushrooms are soft.
• Making sure your still cooking on a low heat, add 1 cup of chicken stock.
• Simmer for 5mins then add some of your cornflour mix until at the right consistency (Not too watery but not too thick).
• Add some of the double cream until you feel its nice and creamy. If your sauce has gone a bit watery, add some more of the cornflour mix to get the right consistency again. This might take a while to get right but you will know yourself.
• Serve your chicken with a slice of bacon on top then drizzle the sauce on top of the chicken. I usually serve this dish with some potato wedges to make a nice, filling meal.

GRILLED CHICKEN BREAST WITH CREAMY RED PEPPER SAUCE

Steps:

• While chicken breasts are grilling, prepare sauce.
• Sauté onion and garlic in butter/margarine until onion is translucent (2 minutes).
• Add pepper strips and cook, stirring occasionally, until tender crisp (about 5 minutes).
• Meanwhile, measure into blender the cream cheese, sour cream and wine.
• Add the peppers and onions to the blender and process until smooth, scraping down sides of container as necessary.
• Return sauce to saucepan and cook over low heat until heated through (Do Not Boil).
• Serve over chicken; garnish with parsley.