Peppercorn Chicken Breasts
Catégorie: Chicken
Ingrédients
- 4 lg. chicken breast halves, skinned and boned
- 1 Tbsp. crushed whole pink, green or Szechwan peppercorns
- 2 tsp. butter
- 1/2 c. dry sherry or orange juice
- 1/2 cup whipping cream
- 1/2 tsp. tarragon leaves
Nutrition
Les valeurs sont indicatives, correspondantes de la base de données alimentaire Open Food Facts. par 100 g
- 113kcalCalories
- 19.77gProtéines
- 2.26gGras
- 1.69gGlucides
- 0.56gSucres
- 0.0gFibres
- 0.93gSel
Instructions
1. Place chicken between sheets of plastic wrap and pound with mallet.
2. Sprinkle with peppercorns.
3. Heat heavy nonstick skillet and add butter and chicken.
4. Cook, turning once, until done or about 5 minutes.
5. Remove chicken and keep warm.
6. Increase heat to high and add sherry or orange juice.
7. Whisk in the cream and tarragon.
8. Boil, stirring until sauce is glossy, thickened and reduced to about half the amount.
9. Spoon sauce over chicken.
