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Rosemary And Peppercorn Chicken

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Recipe Summary Rosemary And Peppercorn Chicken

A simple French dish that will amaze your friends! Cracked peppercorns are pounded into chicken breast halves, then browned, and topped with a creamy herb sauce. Serve with French rolls, steamed zucchini and red wine.

Ingredients | Peppercorn Sherwin Williams Exterior

3 tablespoons cracked pink peppercorns

3 tablespoons cracked green peppercorns

2 skinless, boneless chicken breast halves

1 cup heavy cream

½ cup butter, divided

1 clove garlic, pressed

½ teaspoon dried rosemary

Directions

Mix together the pink and green peppercorns. Spread over the both sides of the chicken breasts. Pound the chicken with a tenderizing mallet until it is half as thick as it was before.

Melt half of the butter in a skillet over medium heat. Fry chicken breasts for about 5 minutes per side, or until nicely browned and no longer pink in the center. Remove chicken to a serving dish, and keep warm.

Stir the remaining butter, heavy cream, garlic and rosemary into the skillet, mixing into the juices from the chicken. Simmer, stirring constantly, for 5 minutes. Pour sauce over the chicken, and serve.

Info | Peppercorn Sherwin Williams Exterior

prep: 10 mins cook: 15 mins total: 25 mins Servings: 2 Yield: 2 servings

TAG : Rosemary And Peppercorn Chicken

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