Greenpeppercornchicken Recipes

CHICKEN WITH GREEN PEPPERCORN SAUCE

Chicken With Green Peppercorn Sauce image

This recipe was from Cooking Light magazine, which stated it originally came from the cookbook "French Women Don't Get Fat". My wife and I cooked this up for the first time the other night and absolutely loved it! A great pepper flavor, and the chicken was tender and juicy! It is a slight variation of recipe #275890. We used dry sherry as I did not know which white wines were considered "dry".

Provided by 4Jacksons

Categories Chicken Breast

Time 25m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup flour
1/2 teaspoon paprika
1 1/2 lbs chicken breasts, 4 at 6 ounces each
1/2 teaspoon salt
1 tablespoon olive oil
1/4 cup shallot, finely chopped
2/3 cup dry white wine
1/2 cup reduced-sodium fat-free chicken broth
1 tablespoon green peppercorn, crushed
1 tablespoon butter

Steps:

Combine flour and paprika in shallow dish. Sprinkle chicken with salt, dredge in flour mixture.
Heat oil in large non-stick skillet over medium heat. Add chicken to pan, cook 5 minutes each side until done. Remove chicken from pan, keep warm.
Increase heat to medium high. Add shallots to pan, saute 1 minute.
Stir in wine, broth and peppercorns. Bring to a boil. Cook until reduced to 1/4 cup, about 7 minutes.
Remove from heat. Stir in butter. Serve over chicken.

Nutrition Facts : Calories 417.1, Fat 22.1, SaturatedFat 6.8, Cholesterol 116.6, Sodium 421.9, Carbohydrate 8.8, Fiber 0.3, Sugar 0.4, Protein 36.6

CHICKEN BREASTS IN GREEN PEPPERCORN SAUCE

Chicken Breasts in Green Peppercorn Sauce image

A friend gave me the cherished green peppercorns & this recipe. It's simple & scrumptious. Elegant enough for company, yet doesn't involve dozens of ingredients or hours of prep.

Provided by kstrating

Categories Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 boneless chicken breasts
1 (14 ounce) can Swanson chicken broth (or other brand)
1 cup chablis
1 1/2 tablespoons green peppercorns in brine
1 1/2 tablespoons cornstarch
1 cup heavy cream

Steps:

Brown the chicken breasts in a frying pan, just to add color.
Place the chicken breasts in an oiled roasting pan, sprinkle with salt & pepper, & bake at 350 for approximately 20 minutes.
Sauce:.
Crush the peppercorns with a mortar & pestle or between 2 spoons.
In a medium saucepan, add chicken broth, chablis, and peppercorns.
In a small prep bowl, combine a couple tablespoons of the broth/chablis with the cornstarch & then incorporate back into the saucepan.
On low heat, stir until slightly thickened.
Add cream & stir.
Remove chicken from oven (any juices from the chicken can be added to the sauce).
Place chicken on plates & spoon sauce over each breast.
Prep time includes the time to make the sauce while the chicken is cooking.
The green peppercorns can be found in specialty shops or online.

Nutrition Facts : Calories 545.7, Fat 36.5, SaturatedFat 17.9, Cholesterol 175.3, Sodium 738.8, Carbohydrate 6.7, Sugar 1, Protein 35.9

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