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Rosemary and Peppercorn Chicken

SUBMITTED 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."

RECIPE RATING:

Read Reviews (21)

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PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

What to Drink?
	Chardonnay

DIRECTIONS

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.
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.
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.

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REVIEWS

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

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

Reviewed on mar. 25, 2005 by Jacqui

This dish is absolutely delicious and SO simple!!! My family loved it -- we'll definitely be... MORE

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

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

Reviewed on jan. 2, 2006 by NHNonni

This is delicious. I had only black peppercorns; it wasn't a problem. The taste and texture... MORE

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

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

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

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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