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Chicken breasts with green pepper sauce

Recipe from: 7/7/1994 12:00:00 AM
Ingredients 9
Servings 4


  • 6
    chicken breasts
  • salt and pepper to taste
  • 15
    lemon juice
  • oil for frying
  • chicken stock as needed
  • 1
    onion, sliced
  • 10
    canned green peppercorns
  • 170
    Nestlé Ideal Evaporated Milk
  • 5
    prepared mustard (fine herbs)


Season the chicken breasts with salt and pepper and lemon juice. Fry in heated oil until brown on the outside, reduce the heat, add a little chicken stock and simmer until the chicken is done. Sauté the onion in a little oil until soft. Add the remaining ingredients and simmer until the sauce thickens. Serve the chicken with the sauce and with vegetables or a salad. Serves 4-6.

Read more on: poultry  |  shallow-fry

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