Chicken with Peppercorn Sauce

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READY IN:
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grind the salt, pepper, paprika, garlic and basil until it is a powder and then sprinkle this mixture over the chicken breasts.
  • Heat the 4 tbsp oil in a frying pan and saute the chicken until it is cooked but not overcooked and dry.
  • Meanwhile, brush another frying pan with remaining cooking oil and saute the onions until they are transparent.
  • Add the white wine and reduce until it is a syrup.
  • Add 1/2 of the peppercorns and crush with a fork in the pan.
  • Add the chicken stock and reduce by 1/2.
  • Now, tranfser the liquid from the pan into blender and blend until smooth.
  • Place the mixture back in the frying pan, add the rest of the peppercorns (do not crush this time) and the 35% cream.
  • Cook this slowly until the mixture thickens.
  • Pour over the cooked chicken breasts and enjoy.
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