Chicken Breasts in Green Peppercorn Sauce

A friend gave me the cherished green peppercorns & this recipe. It's simple & scrumptious. Elegant enough for company, yet doesn't involve dozens of ingredients or hours of prep.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  boneless chicken breasts
• 1 (14 ounce) can Swanson chicken broth (or other brand)
• 1  cup  chablis
• 1 1⁄2 tablespoons  green peppercorns in brine
• 1 1⁄2 tablespoons cornstarch
• 1  cup heavy cream

Directions

1. Brown the chicken breasts in a frying pan, just to add color.
2. Place the chicken breasts in an oiled roasting pan, sprinkle with salt & pepper, & bake at 350 for approximately 20 minutes.
3. Sauce:
4. Crush the peppercorns with a mortar & pestle or between 2 spoons.
5. In a medium saucepan, add chicken broth, chablis, and peppercorns.
6. In a small prep bowl, combine a couple tablespoons of the broth/chablis with the cornstarch & then incorporate back into the saucepan.
7. On low heat, stir until slightly thickened.
8. Add cream & stir.
9. Remove chicken from oven (any juices from the chicken can be added to the sauce).
10. Place chicken on plates & spoon sauce over each breast.
11. Prep time includes the time to make the sauce while the chicken is cooking.
12. The green peppercorns can be found in specialty shops or online.