Free Cooking Recipes

This dish can be made a day or two in advance and kept covered in the refrigerator until required. Serve with plain boiled rice, to help mop up the juices.

SERVES 6
6 boneless chicken breasts (approx. 150 g/5 oz each)
2 tbsp/25 g/1 oz butter
30 ml/2 tbsp vegetable oil
300 g/10 oz button mushrooms, thickly sliced
1 sweet red (bell) pepper, deseeded and cut into
2.5 cm/1 in squares
1 sweet yellow (bell) pepper, deseeded and cut into
2.5 cm/1 in squares
1 sweet green (bell) pepper, deseeded and cut into
2.5 cm/1 in squares
few strands saffron, soaked in 30 m1/2 tbsp
boiling water
2/3 cup/I 50 ml/1/4 pt chicken stock (broth)
1/4 cups/300 ml/1/2 pt fromage frais or low fat yogurt
30 ml/2 tbsp brandy or medium sherry
10 ml/2 tsp cornflour (cornstarch)
salt and freshly ground black pepper
fresh watercress, to garnish

Directions:

1. Skin the chicken breasts and cut into bite-size pieces.
2. Heat the butter and half the oil in a large frying pan. Add the mushrooms and sweet (bell) peppers and stir-fry until the peppers are just turning tender. Transfer, with a slotted spoon, onto absorbent kitchen paper (paper towel), to drain.
3. Add the remaining oil to the pan and add the chicken pieces in a single layer. Sauté until golden brown. Season with salt and pepper.
4. Stir in the stock, fromage frais and the brandy and cornflour (cornstarch), blended together. Continue to stir, over a low heat, until the sauce begins to thicken. Gently simmer, uncovered, for 5 minutes. Check seasoning and adjust if necessary.
5. Stir in the mushrooms and sweet (bell) peppers and cook for a further 3 to 4 minutes. Serve on a bed of rice, garnished with fresh watercress.