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.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 983 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.