Chicken Breasts With Green Peppercorn Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This rich dish should be saved for special occasions. The unripe (green) peppercorns have a slightly less acidic taste than white or black pepper. They are used whole in this recipe, enhanced by a sweet wine and cream sauce. From the California Culinary Academy. Ingredients:
4 boneless skinless chicken breast halves |
1 teaspoon safflower oil |
1/4 cup dry sherry |
2 tablespoons onions, minced |
1/4 cup white wine |
1/2 cup half-and-half |
1 tablespoon green peppercorn |
1/4 teaspoon dried tarragon |
Directions:
1. Preheat oven to 400ºF.
2. In a large skillet over medium-high heat, saute chicken breasts in safflower oil and sherry until lightly browned on both sides.
3. Transfer to a baking dish.
4. Bake for 15 minutes.
5. While chicken is baking, in the same skillet over medium heat, sauté onion in pan drippings until soft.
6. Add wine, half-and-half, peppercorns, and tarragon.
7. Heat until sauce coats the back of a spoon.
8. Serve over baked chicken.
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