Step 1

Put the chicken breasts between two pieces of waxed paper and pound with a rolling pin until they are of an even thickness of about ½ inch.

Step 2

Melt the butter in a large frying pan over a medium heat.

Step 3

Add the shallots and fry gently for 2 to 3 minutes. Then add the chicken breasts and cook on each side for about 8 minutes, until just cooked through and lightly browned.

Step 4

Remove from the pan to a serving dish large enough to accommodate the breasts.

Step 5

Add the Worcestershire sauce, garlic, and peppercorns to the pan. Mash the peppercorns with a fork and add the brandy and chicken stock.

Step 6

Cook over a high heat for a minute or two  until the liquid is reduced and the pan is deglazed. Reduce the heat, stir in the cream, and cook, stirring all the time until the cream begins to thicken.

Step 7

Season with salt to taste and pour this over the chicken and heat through in the oven.

Step 8

Keep covered in a warm oven until you are ready to serve it. Delicious served with rice, Champ, or new potatoes.