Step 1

Season chicken breasts lightly on both sides.

Step 2

Heat the butter until foaming in a large frying pan, then add the chicken breasts and cook gently for 4 minutes until lightly browned.

Step 3

Turn the meat over and cook for a further 5-6 minutes, or until tender. Remove the chicken from the pan and set aside.

Step 4

Add the brandy to the pan, ignite and cook for 1 minute until the flames die down.

Step 5

Add the stock and green peppercorns to the pan, then simmer rapidly for 30 seconds or until the liquid has reduced slightly.

Step 6

Remove the pan from the heat and stir in the crème fraîche.

Step 7

Return to the heat and simmer for 30 seconds.

Step 8

Returns the chicken to the pan cook for 1-2 minutes.