6 chicken breast fillets
2 red capsicums
120g butter
450ml cream
60ml whiskey
1 glass sherry
50ml chicken stock
½ tbsp plain flour
lemon juice

Cut the capsicums into thin strips and fry gently. Halve the fillets and fry in butter. Remove chicken and set aside. Flame the pan with the whiskey. Add the cream, sherry and chicken stock and simmer together for 5 mins.

Sprinkle in flour and blend with a wooden spoon. Add a squeeze of lemon juice. Pour sauce over the chicken and garnish with capsicum.

Serve with rice.

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