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Peppercorn Chicken Breasts
4 large chicken breast halves, skinned and boned
1 tablespoon of crushed whole pink, green or Szechwan peppercorns
2 teaspoons of butter
1/2 cup of dry sherry or orange juice
1/2 cup of whipping cream
1/2 teaspoon of tarragon leaves |
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Place the chicken between sheets of plastic wrap. Pound with flat edge of mallet to about 1/4 inch thickness. Sprinkle with the peppercorns. Heat heavy nonstick skillet. Add butter and chicken. Cook, turning once, until chicken is done, about 5 minutes. Remove chicken and keep warm. Increase heat to high. Add sherry or orange juice to pan and whisk in the cream and tarragon. Boil, stirring until sauce is glossy, thickened and reduced to about half the original volume. Spoon sauce over chicken. 4 servings
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