Peppercorn Chicken

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Spray a large non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. When the pan is hot, add the chicken breasts and seal for 2 minutes on each side until nicely golden. Remove from the pan and place to one side. Give the pan another spray of low-calorie cooking spray, add the onion and sauté for 2–3 minutes until it begins to soften, then add the ground pepper and whole peppercorns and cook for 1 minute. Pour in the stock and add the white wine vinegar and Henderson’s relish. Bring to the boil, then stir in the cream cheese, until melted and well mixed in. Return the chicken to the pan and allow to simmer for 15 minutes, turning the chicken occasionally. Check to see if the chicken is cooked. There should be no pink inside and the sauce should be the consistency of single cream. You can adjust the consistency of the sauce by adding a splash of water to thin it down or by turning up the heat and allowing it to bubble away for a little longer. This will reduce the sauce and thicken it. When the chicken is cooked through and the sauce is the correct consistency, serve with your choice of accompaniments. HOW TO BATCH: Cool the chicken within 2 hours of cooking, then divide the cooked recipe into individual servings and freeze immediately. Find detailed guidelines on reheating here.