| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Main dish, Poultry |
4 |
Servings |
INGREDIENTS
| 10 |
ml |
2 tsp sunflower oil. |
| 4 |
sm |
Chicken breasts |
| 2 |
md |
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 |
ml |
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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