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Peppercorn Chicken Breasts

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4 large boneless, skinless chicken breasts, pounded to ¼ inch thick.

1 Tablespoon crushed whole pink, green, or Szechwan peppercorns

2 teaspoons butter

½ cup dry sherry OR orange juice

½ cup whipping cream (not whipped)

½ teaspoon tarragon leaves

After pounding out chicken breasts, sprinkle with peppercorns and press them into the surface of the meat.

Heat butter in large skillet. Add chicken and cook until chicken is done, about 5 minutes. (remember, these are thinner)

Remove chicken to warm platter.

Increase heat to high. Add sherry or orange juice and whisk in whip cream and tarragon. Boil, stirring constantly, until sauce is glossy, thickened, and reduced to about ½.

Spoon sauce over chicken.

Great served with any sort of steamed vegetables, or a steamed vegetable platter. Oh, and a good glass of wine!

4 Servings


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