Chicken with Green Peppercorn Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Crush peppercorns in a plastic bag with a small, heavy skillet. Reducing wine and low-sodium chicken broth builds flavor and keeps added sodium at a minimum. Finishing the sauce with butter adds richness. Serve with roasted baby carrots and mashed potatoes. For pretty presentation, slice breast halves crosswise before spooning on sauce. Ingredients:
1/4 cup all-purpose flour |
1/2 teaspoon paprika |
4 (6-ounce) skinless, boneless chicken breast halves |
1/2 teaspoon salt |
1 tablespoon olive oil |
1/4 cup finely chopped shallots |
2/3 cup dry white wine |
1/2 cup fat-free, less-sodium chicken broth |
1 tablespoon green peppercorns, crushed |
1 tablespoon butter |
Directions:
1. Combine flour and paprika in a shallow dish. Sprinkle chicken with salt. Dredge chicken in flour mixture.
2. Heat oil in a large nonstick skillet over medium heat. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Increase heat to medium-high. Add shallots to pan; sauté 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.
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