Chicken Breasts with Green Peppercorn Sauce

prep time:: 0 min

Serving size: 4

ingredients

4 boneless skinless chicken breast halves
1 tsp safflower oil
1/4 C dry sherry
2 tbsp minced onion
1/4 C white wine
1/2 C half and half
1 tbsp green peppercorns
1/4 tsp dried tarragon

directions

1. Preheat oven to 400 degrees F. In a large skillet over medium-high heat, saute chicken breasts in safflower oil and sherry until lightly browned on both sides. Transfer to a baking dish. Bake for 15 minutes.

2. While chicken is baking, in the same skillet over medium heat, saute onion in pan drippings until soft. Add wine, half-and-half, peppercorns, and tarragon. Heat until sauce coats the back of a spoon. Serve over baked chicken.

notes

This rich dish should be saved for special occasions. The unripe (green) peppercorns, sold in most gourmet stores, have a slightly less acidic taste than white or black pepper. They are used whole in this recipe, enhanced by a sweet wine and cream sauce.

Source: Alvan Lewis