1 Red onion, sliced (s) (sff)
1 Red pepper, finely chopped (s) (sff)
1Tbsp dried sage
1 Tbsp. paprika
2 Garlic cloves, crushed (sff)
4 Skinless chicken breasts (s) (ff)
16 Medium size mushrooms, sliced (s) (sff)
300mL Chicken stock
300mL Skimmed milk (< 1Hea/4=1/4 syn per person)
Pack of Schwartz” creamy mild peppercorn sauce” (4.5 syn/4=1.125 syn per person)
Heat a casserole dish, sprayed with frylight, place the chicken breasts in, sprinkle with paprika & pepper, turn over & repeat. Brown the chicken breasts then remove & set aside.
Cook the onions, peppers & garlic until soft, add the mushrooms, and cook for 5 mins. Return the chicken, add stock & dried sage.
Make the sauce as per the package using the milk allowance, when thickened; add to the chicken & mix.
Place the casserole dish, covered into a hot oven for 30 mins at 180C.
Serve as main Sunday meal with roasted veg.
Credit: Pete’s Recipe Book