Recipe - Peppercorn Beef With Grilled Vegetables

4 Boneless chicken breasts,
Skinned
2 ounce Plain flour
1 tablespoon Olive oil
3 ounce Pickled silverskin onions
2 tablespoon Grainy mustard
3 tablespoon Brandy
300 ml Double cream
Salt
One half tablespoon Mixed peppercorns
2 ounce Mange tout, trimmed

Lightly coat chicken with flour. Heat oil in heavy frying pan and fry
chicken for 6 mins each side until golden brown and cooked through. Remove
from pan and keep warm. Add brandy to pan and set alight, if wished. When
flames die down add mustard, cream and onions. Heat gently to warm through.
Add peppercorns and season with salt. Return chicken to pan and heat
through. Add mange tout and simmer for 1 min. Serve immediately on a bed of
rice.
Posted to MCRecipe Digest V1 #482 by kmeade@IDS2.IDSONLINE.COM (The
Meades) on Feb 12, 1997.