For creamy chicken, you will need:

4 skinless boneless chicken breasts, cut into bit-sized chunks
2 yellow or oranges peppers, seeded removed and cut into bit-szied chunks
2 cup broccoli florets
2 cloves of garlic, thinly sliced
2 cups chicken stock
1 cup cream
2 tbsp chopped fresh parsley
salt and pepper
2 tbsp oil
2 tsp corn flour mixed in small amount of cold water

(serves 4)

In a small pan half-filled with water, bring the water to boiling point and cook the broccoli for 2 minutes. Drain and soak the broccoli in cold water until cooled. Drain and set aside.

In a large pan, gently heat the oil, pepper and garlic for 2 minutes, without burning the garlic. When warm, add the chicken stock and bring to boil. Add chicken chunks and return to boiling point, then immediately turn the heat down to just simmering. Simmer for about 8 minutes, or until the chicken is just cooked. Add cream, broccoli, salt, pepper, and corn flour mixture. Turn the heat up and stir well. When the sauce thickens and begins to boil, turn off the heat. Stir in the parsley and serve on a bed of creamed potato or rice.