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Print this Recipe    Peppered Chicken

PEPPERED CHICKEN WITH CREAMY SAUCE
(Microwave 700 watts)

30g butter
1 clove garlic, crushed
4 chicken breast fillets
2 Tbsp cracked black pepper
30g butter, extra
2 Tbsp flour
1 chicken stock cube, crumbled
1/4 cup white wine
1 Tbsp marsala

Combine butter and garlic in a small bowl, cook on HIGH for about
30 seconds or until butter is melted. Brush the chicken with this
mixture, then toss in peppercorns. Place chicken in a single layer
in a shallow dish. Cook on HIGH for 3 minutes, turning the chicken
during the cooking time.

Melt extra butter in a small bowl on HIGH about 30 seconds, stir
in flour, stock cube, cream, wine and marsala. Pour over the
chicken, cook on HIGH about 6 minutes or until sauce boils and
thickens and the chicken is tender; turn chicken and stir sauce
several during cooking time.

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