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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 saute the chicken until it is cooked but not overcooked and dry. Meanwhile, brush another frying pan with remaining cooking oil and saute the onions until they are transparent. Add the white wine and reduce until it is a syrup. Add 1/2 of the peppercorns and crush with a fork in the pan. Add the chicken stock and reduce by 1/2. 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.
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|Serving Size: 1 Serving (1053g)|
|Recipe Makes: 4|
|Calories from Fat: 339 (26%)|
|Amt Per Serving||% DV|
|Total Fat 37.7g||50 %|
|Saturated Fat 11.3g||56 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 590.4mg||182 %|
|Sodium 712.2mg||25 %|
|Potassium 2541.6mg||67 %|
|Total Carbohydrate 5.1g||1 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 4.2g|
|Protein 220.5g||315 %|
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Calories per serving: 1297
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