Recipe by 4Jacksons
This recipe was from Cooking Light magazine, which stated it originally came from the cookbook "French Women Don't Get Fat". My wife and I cooked this up for the first time the other night and absolutely loved it! A great pepper flavor, and the chicken was tender and juicy! It is a slight variation of Chicken Breasts With Green Peppercorn Sauce. We used dry sherry as I did not know which white wines were considered "dry".
Top Review by Paris D
This was great. It's much spicier than I expected. We added several tomatoes (we removed the seeds and chopped them before cooking) and were glad we did. I think it would have been very plain without them.
- 1⁄4 cup flour
- 1⁄2 teaspoon paprika
- 1 1⁄2 lbs chicken breasts, 4 at 6 ounces each
- 1⁄2 teaspoon salt
- 1 tablespoon olive oil
- 1⁄4 cup shallot, finely chopped
- 2⁄3 cup dry white wine
- 1⁄2 cup reduced-sodium fat-free chicken broth
- 1 tablespoon green peppercorn, crushed
- 1 tablespoon butter
Directions See How It's Made
- Combine flour and paprika in shallow dish. Sprinkle chicken with salt, dredge in flour mixture.
- Heat oil in large non-stick skillet over medium heat. Add chicken to pan, cook 5 minutes each side until done. Remove chicken from pan, keep warm.
- Increase heat to medium high. Add shallots to pan, saute 1 minute.
- Stir in wine, broth and peppercorns. Bring to a boil. Cook until reduced to 1/4 cup, about 7 minutes.
- Remove from heat. Stir in butter. Serve over chicken.