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Chicken Chi Chi


3oz Flora Buttery

1 large onion, sliced

1 green pepper, chopped

2oz sultanas or raisins

Juice of half a lemon

2 level tbsps soft dark brown sugar

5 level tbsps tomato ketchup

1 chicken stock cube, crumbled

2 tbsps Worcestershire Sauce

1/2 pint water

2 tbsps vinegar

1 tbsp plain flour

4 chicken breasts, skinless

A little salt and pepper


1. Heat 1oz Flora Buttery in saucepan.

2. Add onion and green pepper and fry gently.

3. Add remaining sauce ingredients and bring to the boil, stir constantly. Reduce heat and simmer uncovered for 15 mins.

4. Preheat oven to 350F/180C/Gas Mark 4.

5. Melt remaining Flora Buttery in frying pan and quickly fry skinned and floured chicken breasts to brown on both sides.

6. Lift them out and place in a single layer in a shallow heatproof dish.

7. Pour over the sauce and cook in oven for 45 mins.

8. Taste and check seasoning. Serve straight from the dish with boiled rice and tossed green salad.

Each serving contains:

Calories 336 kcal 17pc (RDA)

Sugars 25.5g 28pc

Fat 10.6g 15pc

Saturates 2.6g 13pc

Salt 2.4g 40pc

Recipe by: Valerie James