Peppered Chicken With Scent Leaves Recipe

Peppered Chicken With Scent Leaves Recipe

How to prepare Peppered Chicken with Scent Leaves

This peppered chicken can be eaten alone or with rice. The most important thing is that it should be spicy and well covered in the sauce. You can always substitute mushroom sauce for your preferred flavor. Having a hard time getting different flavors of sauce, visit for more.


1 kg Chicken breasts or thighs

1 tbs Butter or margarine

1 can Cream of mushroom soup

1/4 c Milk

1 tbs soy sauce

Salt & pepper to taste

3 tsp chilli powder

Scent leaves (Chopped)


Melt the butter in a fry pan, add chicken, salt, pepper and some chili powder.

When chicken is browned on both sides, set aside. Put the cream of mushroom soup in the skillet, add soy sauce and milk mixing until soup is smooth.

Add more salt, pepper and chili powder to taste.

Put cooked chicken pieces back into pan, add scent leaves and cook until thoroughly warmed and covered in sauce. You may need a little more milk if you have a lot of chicken.

NOTE: The sauce should have a mellow taste not to cover up the chicken, but normally has a spicy, warm aftershock. 

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