Try this Green Peppercorn Chicken recipe, or contribute your own.
Suggest a better descriptionCrush green peppercorns in a ziploc bag.
Combine flour and paprika in a shallow dish. Sprinkle chicken with salt. Dredge chicken in flour mixture.
Heat oil in a large non-stick skillet over medium heat. Add chicken to pan; cook 5 minutes on each side until done. Remove chicken and keep warm.
Increase heat to medium-high. Add shallots to pan; saute for 1 minute. Stir in wine, broth and peppercorns; bring to a boil. Cook until reduced to 1/4 cup (about 7 minutes). Remove from heat; stir in butter.
Slice chicken breasts at an angle and finish with peppercorn sauce.
Double the shallots, wine, broth, peppercorns and butter for additional sauce. Crush peppercorns in a ziploc bag with a small heavy skillet or mallet.
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Serving Size: 1 Serving (178g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 408 | ||
Calories from Fat: 242 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.9g | 36 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 122.6mg | 38 % | |
Sodium 129.1mg | 4 % | |
Potassium 331.2mg | 9 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 11.1g | ||
Protein 28.8g | 41 % | |
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. |
Calories per serving: 408
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