Chicken Breasts With Green Peppercorn Sauce

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves
• 1  teaspoon  safflower oil
• 1⁄4 cup dry sherry
• 2  tablespoons onions, minced
• 1⁄4 cup white wine
• 1⁄2 cup half-and-half
• 1  tablespoon green peppercorn
• 1⁄4 teaspoon dried tarragon

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.