Rosemary And Peppercorn Chicken
This small wild peppercorn comes from nepal.
Recipe Summary Rosemary And Peppercorn Chicken
A simple French dish that will amaze your friends! Cracked peppercorns are pounded into chicken breast halves, then browned, and topped with a creamy herb sauce. Serve with French rolls, steamed zucchini and red wine.Ingredients | Timut Peppercorn3 tablespoons cracked pink peppercorns3 tablespoons cracked green peppercorns2 skinless, boneless chicken breast halves1 cup heavy cream½ cup butter, divided1 clove garlic, pressed½ teaspoon dried rosemaryDirectionsMix together the pink and green peppercorns. Spread over the both sides of the chicken breasts. Pound the chicken with a tenderizing mallet until it is half as thick as it was before.Melt half of the butter in a skillet over medium heat. Fry chicken breasts for about 5 minutes per side, or until nicely browned and no longer pink in the center. Remove chicken to a serving dish, and keep warm.Stir the remaining butter, heavy cream, garlic and rosemary into the skillet, mixing into the juices from the chicken. Simmer, stirring constantly, for 5 minutes. Pour sauce over the chicken, and serve.Info | Timut Peppercornprep: 10 mins cook: 15 mins total: 25 mins Servings: 2 Yield: 2 servings
TAG : Rosemary And Peppercorn ChickenWorld Cuisine Recipes, European, French,