4 Chicken Breasts
2 Tablespoons Flour
2 Small Onions
400ml Cider
3 Large Peppers (cored and de seeded then chopped to small chunks)
2 Tablespoons Single Cream
Salt and Pepper
A Splash of Oil
Parsley (chopped for garnishing)
Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Plastic Food Bag
The Good Bit
- Put the flour in the food bag, season with salt and pepper then fry off the chicken breasts in the frying pan until golden all over. remove and set aside.
- Add the onions to the frying pan and a little more oil if needed, fry over a gentle heat until they are clear and soft then remove and put with the chicken.
- take the left over seasoned flour and stir fry for 1 minute before adding the cider, season and bring to the boil.
- Return the chicken and onion to the pan and add the chopped peppers, reduce the heat to a gentle simmer and cook for 15-20 minutes (make sure the chicken is cooked through and the peppers are soft)
- Remove from the heat and stir in the cream, serve immediately and garnish with the parsley.
