ROSEMARY AND PEPPERCORN CHICKEN

Rosemary and Peppercorn Chicken image

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.

Provided by GSDOTGS

Categories World Cuisine Recipes European French

Time 25m

Yield 2

Number Of Ingredients 7

Ingredients

3 tablespoons cracked pink peppercorns
3 tablespoons cracked green peppercorns
2 skinless, boneless chicken breast halves
1 cup heavy cream
½ cup butter, divided
1 clove garlic, pressed
½ teaspoon dried rosemary

Steps:

Mix 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.

Nutrition Facts : Calories 982.9 calories, Carbohydrate 10 g, Cholesterol 353.5 mg, Fat 92.3 g, Fiber 3 g, Protein 30.9 g, SaturatedFat 57 g, Sodium 557 mg, Sugar 0.3 g