Chicken With Green Peppercorn Sauce

Total Time
25mins
Prep 5 mins
Cook 20 mins

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".

Ingredients Nutrition

Directions

  1. Combine flour and paprika in shallow dish. Sprinkle chicken with salt, dredge in flour mixture.
  2. 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.
  3. Increase heat to medium high. Add shallots to pan, saute 1 minute.
  4. Stir in wine, broth and peppercorns. Bring to a boil. Cook until reduced to 1/4 cup, about 7 minutes.
  5. Remove from heat. Stir in butter. Serve over chicken.

Reviews

(1)
Most Helpful

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.

Paris D September 01, 2010

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