I cooked it in a frying pan, about a minute on each side until partially browned. It was the perfect texture and went great with a curry I made. I also added some cracked pepper to the mixture at the very beginning. Easy, tasty recipe. I will make it again.

Reviewed On: Sep. 13, 2009

This recipe is pretty good. I've made it a few times, never having every ingredient, and it's always turned out really tasty. It can get a little like a mush sometimes, but the flavors are really great.

Reviewed On: Dec. 14, 2008

This was a great recipe. I tweaked a bit, substituting white wine for the vermouth and milk thickened with flour for the cream. I also added a bit of herbs de provence to the chicken. The peppercorn sauce was a delicious little gravy, I wish there was more of it! There will be next time I make this, and there definitely will be a next time. I served it with mashed potatoes and peas and some tasty dinner rolls.

Reviewed On: Dec. 14, 2008