| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Main dish, Poultry | 4 | Servings | |
INGREDIENTS
| 10 | 2 tsp sunflower oil. | |
| 4 | Chicken breasts | |
| 2 | Onions peeled and chopped. | |
| 100 | g | 3, 5 oz water cress. |
| 75 | g | 3 oz frozen peas. |
| 175 | g | 6 oz peeled old potatoes. |
| 450 | Three quarters pt vegetable | |
| Or chicken stock. | ||
| Ground black pepper. |
INSTRUCTIONS
Heat the oil in a large non-stick pan and brown the chicken. Remove the chicken. Add the onions and cook for 5 minutes until just soft. Add the water cress and cook for a further 2 minutes. Return the chicken to the pan and add all the remaining ingredients. Cover and cook for 30 minutes. Remove the chicken and keep warm. Puree the sauce in a blender and then pour over the chicken. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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