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Name: Chicken with Peppercorn Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 ts onion, cooking chopped; 1 Garlic; 1 Black pepper; 1/2 c Chicken Stock; 1 tb White wine; 4 Chicken breasts; 1/2 c 35% cream; 1 Salt; 1 Paprika; 1 ts Green peppercorns; 4 tb Cooking oil; 1 Basil

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INGREDIENTS

1 ts onion, cooking ; chopped
1 Garlic
1 Black pepper
1/2 c Chicken Stock
1 tb White wine
4 Chicken breasts
1/2 c 35% cream
1 Salt
1 Paprika
1 ts Green peppercorns
4 tb Cooking oil
1 Basil

Servings

INSTRUCTIONS

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.

NOTES

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Chicken with Peppercorn Sauce

1 ts onion, cooking chopped
1 Garlic
1 Black pepper
1/2 c Chicken Stock
1 tb White wine
4 Chicken breasts
1/2 c 35% cream
1 Salt
1 Paprika
1 ts Green peppercorns
4 tb Cooking oil
1 Basil

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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Nutrition

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Serving Size: 1 Serving (1053g)
Recipe Makes: 4

Calories: 1297
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1297

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