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Breast of Chicken with Peppercorn-Port Sauce

Source of Recipe


Kasper Donier






List of Ingredients



• 2 tsp olive oil
  
• 4 skinless and boneless chicken breast halves
  
• 1/8 tsp salt
  
• 2 tsp coarsely crushed peppercorn blend
  
• 2 Tbsp minced shallots
  
• 1 medium clove garlic, peeled and minced
  
• 1/2 cup Port
  
• 1/2 cup chicken broth
  
• 1/2 cup whipping cream
  
• 1/2 tsp arrowroot dissolved in 1 tsp water
  
• 1 Tbsp chopped parsley
  






Instructions



1. Heat a large nonstick skillet over medium heat. Add olive oil and heat until hot.
   
   
2. Saute chicken breasts 4 to 5 minutes per side, or until cooked through. Sprinkle lightly with salt, remove from the pan and keep warm. (Chicken can be cooked in 2 batches if necessary to avoid overcrowding the pan.)
   
   
3. Place the pan back over medium-high heat. Add the peppercorn blend, shallot and garlic; saute 1 minute. Add the Port, broth and cream. Bring to a boil and continue to boil until slightly thickened. Add the dissolved arrowroot and cook 1 minute. Spoon the sauce over the chicken and garnish with the parsley.
   
   Makes 4 servings;
   Approx. Prep Time: 15 minutes