If you love pepper like I do, you’ll love this!
4 large boneless, skinless chicken breasts, pounded to Â¼ inch thick.
1 Tablespoon crushed whole pink, green, or Szechwan peppercorns
2 teaspoons butter
Â½ cup dry sherry OR orange juice
Â½ cup whipping cream (not whipped)
Â½ 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 Â½.
Spoon sauce over chicken.
Great served with any sort of steamed vegetables, or a steamed vegetable platter and maybe fettuccine noodles. Oh, and a good glass of wine!