Chicken Breasts With Green Peppercorn Sauce

Total Time
30mins
Prep 15 mins
Cook 15 mins

This rich dish should be saved for special occasions. The unripe (green) peppercorns have a slightly less acidic taste than white or black pepper. They are used whole in this recipe, enhanced by a sweet wine and cream sauce. From the California Culinary Academy.

Ingredients Nutrition

Directions

  1. Preheat oven to 400ºF.
  2. In a large skillet over medium-high heat, saute chicken breasts in safflower oil and sherry until lightly browned on both sides.
  3. Transfer to a baking dish.
  4. Bake for 15 minutes.
  5. While chicken is baking, in the same skillet over medium heat, sauté onion in pan drippings until soft.
  6. Add wine, half-and-half, peppercorns, and tarragon.
  7. Heat until sauce coats the back of a spoon.
  8. Serve over baked chicken.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a