Peppercorn Chicken

• 6 x skinless Chicken Breasts
• 2 finely Chopped Onions
• 1 tablespoon dried medley Peppercorn mix
• 2 tablespoons brandy
• ¼ Cup of Red Wine
• 3 tablespoons Cornflour
• 375ml can evaporated Light Milk
• 2 teaspoons chicken stock powder
• ½ Cup Water
• Olive Oil Spray

Crush the peppercorns using a rolling Pin.  Spray the Nonstick pan with

Olive Oil spray and cook the onion and crushed peppercorns for 2 minutes.

Add chicken stock powder, brandy, red wine and bring to the boil.

Blend cornflour with ½ Cup of water, add to the pot and bring to the boil.

Pour in milk, stir ingredients together.  Turn to a low simmer while chicken is cooked.

Grill or barbecue the Chicken fillets and cover with the pepper sauce.