Name: Cantadou® chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: En
Ingredients: * 600 g (or 1.3 pounds) chicken breast meat; * vegetable oil and butter for frying ( more oil than butter); * salt and pepper to taste; * 1-2 cloves of garlic; * 250 ml cream; * 200 ml chicken stock; * 125 g Cantadou® 4 pepper; * 1 large bunch of roughly chopped flat leaf parsley; * 10 black deseeded olives; * 1 tablespoon lightly crushed rose pepper corns

Ingredients

* 600 g (or 1.3 pounds) chicken breast meat
* vegetable oil and butter for frying ( more oil than butter)
* salt and pepper to taste
* 1-2 cloves of garlic
* 250 ml cream
* 200 ml chicken stock
* 125 g Cantadou® 4 pepper
* 1 large bunch of roughly chopped flat leaf parsley
* 10 black deseeded olives
* 1 tablespoon lightly crushed rose pepper corns

Preparation

Preparation15 min

Cook time30 min

Cut the chicken breasts lengthwise to make 3 or 4 pieces total. Peel and chop the garlic roughly.
Heat oil in a skillet and add butter to oil. Brown the chicken pieces on all sides.
Season carefully with salt and pepper to taste. Pour cream and chicken stock over the chicken.
Add and mix in Cantadou®. Simmer for about 10 minutes, or until the chicken is cooked through.
Add black olives and sprinkle with parsley and rose pepper.

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