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Peppered Chicken with Creamy Sauce


(Microwave 700 watts)

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