Rosemary and Peppercorn Chicken recipe
All Recipes World Cuisine Recipes European French
Ingredients
- 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
Nutrition Info
- 982.9 caloriescarbohydrate: 10 gcholesterol: 353.5 mgfat: 92.3 gfiber: 3 gprotein: 30.9 gsaturatedFat: 57 gservingSize: -sodium: 557 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Rosemary and Peppercorn Chicken
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.