Thu, 17 August 2017
Serves 2
Ingredients
- Generous glug of olive oil
- One onion, sliced
- Two garlic cloves, finely chopped
- One red pepper, sliced
- 200g mushrooms, sliced
- 350g chicken fillets
- Generous pinch salt
- Generous pinch freshly ground black pepper
- One tablespoon crème fraiche
- 30 mls Talisker Whisky
Method
- Put the oil in a saupan or frying pan on a high heat and then add onion, garlic, peppers and mushrooms.
- After a coupel of minutes add the chicken fillets, season with salt and freshly ground pepper, and keep stirring.
- Once the outside of the chicken has turned white, add the whisky and cook until the chicken is cooked through (check to ensure there’s no pink meat left)
- Stir in the crème fraiche then take off the heat and serve.