Spicy Herbed Peppercorn Chicken Breasts

Name: Spicy Herbed Peppercorn Chicken Breasts
Total time: P2H20M
Yield: 4
Cuisine: Fusion
Ingredients: black peppercorns; thyme; bay leaves; chicken breast halves, boneless, skinless; salt; shallots; garlic cloves; butter; parsley leaves; white wine; parsley sprigs

Yield

4 servings

Prep

10 min

Cook

10 min

Ready

140 min

Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount	Measure	Ingredient	Features
1	tablespoon	black peppercorns whole
¾	teaspoon	thyme dried	*
1	small	bay leaves broken up	*
4	each	chicken breast halves, boneless, skinless flattened
¼	teaspoon	salt
3	tablespoons	shallots or white part of green onion,, minced
6	medium	garlic cloves halved	*
3	tablespoons	butter
1	tablespoon	parsley leaves chopped
⅓	cup	white wine dry	*
1	x	parsley sprigs	*

Ingredients

Amount	Measure	Ingredient	Features
15	ml	black peppercorns whole
3.8	ml	thyme dried	*
1	small	bay leaves broken up	*
4	each	chicken breast halves, boneless, skinless flattened
1.3	ml	salt
45	ml	shallots or white part of green onion,, minced
6	medium	garlic cloves halved	*
45	ml	butter
15	ml	parsley leaves chopped
79	ml	white wine dry	*
1	x	parsley sprigs	*

Directions

In blender or food processor, process peppercorns, thyme and bay leaf pieces until bay leaf is no longer visible and peppercorns are coarsely cracked.

Sprinkle both sides of the chicken with salt, the pepper mixture, shallots and garlic, pressing lightly so seasonings cling.

Cover with a clean sheet of waxed paper and let stand at room temperature for 2 hours.

Discard garlic.

Melt butter in skillet over medium high heat; until browned and cooked through.

Remove to serving plate; sprinkle with chopped parsley.

Add wine to pan drippings an cook over high heat stirring often, 2 minutes or until liquid is reduced to 3 tablespoons.

Spoon over chicken breasts and garnish with parsley sprigs.