Chicken with Peppercorn Sauce
Yield
4 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
paprika
to taste |
*
|
| 1 | x |
garlic
to taste, powder, or fresh |
*
|
| 1 | x |
basil
to taste, dried |
*
|
| 4 | each |
chicken breasts
|
|
| 4 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
yellow onion
|
*
|
| 1 | tablespoon |
white wine
|
|
| 1 | teaspoon |
green peppercorns
|
*
|
| ½ | cup |
chicken broth
|
|
| ½ | cup |
cream
35% |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
paprika
to taste |
*
|
| 1 | x |
garlic
to taste, powder, or fresh |
*
|
| 1 | x |
basil
to taste, dried |
*
|
| 4 | each |
chicken breasts
|
|
| 6E+1 | ml |
vegetable oil
|
|
| 5 | ml |
yellow onion
|
*
|
| 15 | ml |
white wine
|
|
| 5 | ml |
green peppercorns
|
*
|
| 118 | ml |
chicken broth
|
|
| 118 | ml |
cream
35% |
|
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 sauté the chicken until it is cooked but not overcooked and dry.
Meanwhile, brush another frying pan with remaining cooking oil and sauté the onions until they are transparent.
Add the white wine and reduce until it is a syrup.
Add ½ of the peppercorns and crush with a fork in the pan.
Add the chicken stock and reduce by ½.
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.
