10 ml 2 tsp sunflower oil.
4 sm Chicken breasts
2 md Onions peeled and chopped.
100 g  3,5 oz water cress.
75 g  3 oz frozen peas.
175 g  6 oz peeled old potatoes.
450 ml Three quarters pt vegetable
Or chicken stock.
Ground black pepper.

Heat the oil in a large non-stick pan and brown the chicken. Remove the
chicken. Add the onions and cook for 5 minutes until just soft. Add the
water cress and cook for a further 2 minutes. Return the chicken to the pan
and add all the remaining ingredients. Cover and cook for 30 minutes.
Remove the chicken and keep warm. Puree the sauce in a blender and then
pour over the chicken.