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Rosemary and Peppercorn Chicken

By: GSDOTGS  
"A simple French dish that will amaze your friends! Cracked peppercorns are pounded into chicken breast halves, then browned, and topped with a creamy herb sauce. Serve with French rolls, steamed zucchini and red wine."

Rating: This weblink has been rated 23 times with an average star rating of 4.0 Read Reviews (21)

Rate/Review | 1,921 people have saved this

What to Drink?

Wine Chardonnay
Prep Time:
10 Min
Cook Time:
15 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 3 tablespoons cracked pink peppercorns
  • 3 tablespoons cracked green peppercorns
  • 2 skinless, boneless chicken breast halves
  • 1 cup heavy cream
  • 1/2 cup butter, divided
  • 1 clove garlic, pressed
  • 1/2 teaspoon dried rosemary

Directions

  1. Mix together the pink and green peppercorns. Spread over the both sides of the chicken breasts. Pound the chicken with a tenderizing mallet until it is half as thick as it was before.
  2. Melt half of the butter in a skillet over medium heat. Fry chicken breasts for about 5 minutes per side, or until nicely browned and no longer pink in the center. Remove chicken to a serving dish, and keep warm.
  3. Stir the remaining butter, heavy cream, garlic and rosemary into the skillet, mixing into the juices from the chicken. Simmer, stirring constantly, for 5 minutes. Pour sauce over the chicken, and serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 983 | Total Fat: 92.3g | Cholesterol: 353mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2006 by AlanB. 
This is a typical Old French recipe but pound the breast before you season and remember to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2005 by JDVMD 
Very proud to be the first person to review this recipe. I made the chicken ala cream recipe... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2005 by Jacqui 
This dish is absolutely delicious and SO simple!!! My family loved it -- we'll definitely be... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 11, 2006 by MEHUNGRY98 
Yum! I made a few modifications to make it a little healthier and it is delicious! I cooked... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2005 by KZOO_KATHY 
So, so, so rich -- and full of flavor, too. I bought mixed peppercorns in a grinder (very... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 2, 2006 by NHNonni Supporting Member (Click to learn more about Supporting Membership)
This is delicious. I had only black peppercorns; it wasn't a problem. The taste and texture... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 14, 2005 by FLAPJACK18 
I loved the creamy herb sauce, but found the peppercorns a hair too spicy for my taste. (My... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2005 by RMCLIMBER 
This was very good, and very quick and easy to make. I thought the sauce was a little thin... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2006 by mama toto 
I didn't have pink or green peppercorns so cut the amount to 1/3 & used 2 tbps mixed... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2005 by NEWCOOK14 
This is a quick and easy recipe! I've tried a slight variation by grinding a generous amount... MORE

 
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