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fresh - Chicken Breasts w/Peppercorn Sauce

Source of Recipe

from debbie's hen house


Recipe Introduction

The unripe (green) peppercorns, sold in most gourmet stores, 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.

List of Ingredients

fresh - Chicken Breasts w/Peppercorn Sauce

4 boneless skinless chicken breast halves
1 teaspoon safflower oil
1/4 cup dry sherry
2 tablespoons minced onion
1/4 cup white wine
1/2 cup half and half
1 tablespoon green peppercorns
1/4 teaspoon dried tarragon

Preheat oven to 400 degrees F. In a large skillet over medium/
high
heat, saute chicken breasts in safflower oil and sherry until
lightly
browned on both sides. Transfer to a baking dish. Bake for 15
minutes.
While chicken is baking, in the same skillet over medium heat,
saute
onion in pan drippings until soft. Add wine, half-and-half,
peppercorns,
and tarragon. Heat until sauce coats the back of a spoon. Serve over
baked chicken.


Recipe