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Creamy Chicken

Published Saturday, 19 February, 2011 by Amy

Creamy chicken with peppers serve with rice



  • 2 chicken breasts, chopped
  • 1/2 a yellow pepper, chopped
  • 1/2 a green pepper, chopped
  • 120ml of double cream
  • 120ml of coconut milk
  • 1 lime; zested and juiced
  • 150g


Put Rice on Boil

Heat oil in frying pan over a medium heat, brown chicken on all sides

Then stir in peppers, double cream, coconut milk and lime; zest and juice

Cover and simmer for 15 mins or until juices are reduced and chicken has cooked through.

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