Peppercorn Chicken Breasts
分类: Chicken
食材
- 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
营养成分
数值仅供参考，来自Open Food Facts食品数据库。 每100克
- 113kcal卡路里
- 19.77g蛋白质
- 2.26g脂肪
- 1.69g碳水化合物
- 0.56g糖分
- 0.0g纤维
- 0.93g盐分
步骤
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.
