Chicken With Green Peppercorn Sauce |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 Chicken Breasts With Green Peppercorn Sauce. We used dry sherry as I did not know which white wines were considered dry . 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 |
Directions:
1. Combine flour and paprika in shallow dish. Sprinkle chicken with salt, dredge in flour mixture.
2. 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.
3. Increase heat to medium high. Add shallots to pan, saute 1 minute.
4. Stir in wine, broth and peppercorns. Bring to a boil. Cook until reduced to 1/4 cup, about 7 minutes.
5. Remove from heat. Stir in butter. Serve over chicken.
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