Reviewed: Jun. 2, 2008

My family love this recipe, I however found it a bit too peppery for my taste. I bought a pepper grinder with all the peppercorn colours and just gound it on the breast. I will definately make again but with less pepper.

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stikychikn

Cooking Level: Intermediate

Home Town: Canning Vale, Western Australia, Australia

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Reviewed: Feb. 20, 2007

This is a great dish to make to impress someone. It is very easy to make and tastes fantastic. The sauce is very, very good. I did just eyeball how much peppercorn to grind on each breast so as not to make them too peppery as other reviews mentioned.I followed this recipe as is and wouldn't change anything. It was absolutely delicious.

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HOLLYHOLLY

Cooking Level: Intermediate

Home Town: Hesperia, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 12, 2006

This was just "okay". I was trying to duplicate a similar dish at a local restaurant but came up short... too peppery and kind of bland. It should also definitely simmer longer. This is an okay starting point though; when I get it right I'll post it!

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CHROMO

Cooking Level: Intermediate

Home Town: Clark, New Jersey, USA

Living In: Allentown, Pennsylvania, USA

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Reviewed: Oct. 16, 2006

I thought this was a pretty great recipe, after I had made some of the suggested modifications. My significant other is lactose intolerant, and so I had to cut back on the dairy ingredients used here. I added an extra clove of garlic, and like another reviewer suggested, replaced the cream and half the butter with chicken broth, a tsp. of corn starch to thicken, and lactose-free skim milk. I'd recommend increasing the rosemary to one tbsp., and to definitely decrease the amount of peppercorns by at least half. We only had black peppercorns on hand, so used those. But all in all, we truly enjoyed how fast this came together and how great it tasted! :-D

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CAT2OU

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: May 27, 2006

very good and very easy

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DadWhoLoves2Cook

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2006

Delicious! The first time I made it I got the peppercorns according to the recipe, and it was terrific. The next time I got a 4-peppercorn blend from the grocery store (which was a little cheaper than the pink and green peppercorns) and we actually liked it a bit better. I also added a bit of white wine to the sauce, which was nice. A quick recipe with impressive results.

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MRS. LOUDSHOES

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Reviewed: Jan. 13, 2006

I didn't have pink or green peppercorns so cut the amount to 1/3 & used 2 tbps mixed peppercorns. Even then it was WAY too peppery and my husband couldn't eat it. The sauce was good - I used 35% cream, cut the butter in half, and added lemon, sage, thyme & sliced fresh mushrooms as per a previous reviewer's suggestion. If I make this again I would simply pepper both sides of the chicken well using my pepper mill.

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mama toto

Cooking Level: Expert

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: Jan. 11, 2006

Yum! I made a few modifications to make it a little healthier and it is delicious! I cooked the chicken in a skillet that I sprayed with a little butter flavored cooking spray, no butter. When I removed the chicken, I melted 1 tablespoon reduced fat butter in the skillet and added a little bit of flour to make a roux (sp???). To this I added 1 cup skim milk, the garlic, and fresh rosemary. After it had cooked down I added some chicken broth (I let the liquid get too low) and cooked it down a little more. Served the chicken and sauce over white rice with steamed broccoli - yum!

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MEHUNGRY98

Cooking Level: Intermediate

Home Town: Newark, Ohio, USA

Living In: Kent, Ohio, USA

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Reviewed: Jan. 10, 2006

Very easy and quick, especially if you're a working mom. Looks like you spent a lot of time. It was bland as other reviewers mentioned so I would add a little salt. Also decreased butter by half. Would make again.

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Dianne

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Reviewed: Jan. 9, 2006

this was delicious, i'd make it again. next time i'm going to add a little flour, though. i prefer a slightly thicker sauce.

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rugby1212

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

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Reviewed: Jan. 8, 2006

This was good but a bit too spicy for me. I would make this again with less pepper. I used black pepper as I did not have green or pink. I used 1% milk in place of the heavy cream to cut down on the fat. I thickened the sauce a little by adding 1/2 teaspoon of cornstarch mixed with a little milk. I think next time I make this (with less pepper) I will cook the chicken in the oven and use only half the butter in the sauce to cut down on the fat some more.

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ROBINANNE2

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Reviewed: Jan. 4, 2006

I made this last night, I found it somewhat bland, I added a fresh sage leave and a sprig of rosemary to the sauce and simmered a bit longer, it helped but..... This recipe just didn't do it for me.

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MamaKasey

Cooking Level: Intermediate

Home Town: Otterburn Park, Quebec, Canada

Living In: Cornwall, Ontario, Canada

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Reviewed: Jan. 2, 2006

This is delicious. I had only black peppercorns; it wasn't a problem. The taste and texture of the dish is wonderful. I prepared it as written, but may try to cut back on some of the fat content if I make it again. But it's a lovely dish as written and if you're not concerned about the calories, try it. This is a classic preparation (heavy cream, garlic) but the peppercorns and rosemary are a nice variation on the theme. A nice "company" dish as well as a quick mid-week treat for the family.

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NHNonni

Cooking Level: Expert

Home Town: Pittsfield, Massachusetts, USA

Living In: Exeter, New Hampshire, USA

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Reviewed: Jan. 2, 2006

This is a typical Old French recipe but pound the breast before you season and remember to crack pepper corns fast use the bottom of a small skillet and roll it across the peppercorns for consistant cracking. Also to make your sauce thicker reduce the 35% cream by SIMMERING it for about 8 minutes and add 2 minutes for each stage thicker. also be aware that you can add other seasonings for extra flavours, ie. lemon, sage, thyme and add fresh mushrooms to the sauce, but 1rst saute them slightly.

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AlanB.

Cooking Level: Professional

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Little Current, Ontario, Canada

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Reviewed: Aug. 29, 2005

This was very good, and very quick and easy to make. I thought the sauce was a little thin but that's an easy fix.

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RMCLIMBER

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Reviewed: Jun. 2, 2005

This wasn't so good. It was very lacking in flavour. Won't be making again.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: May 14, 2005

I loved the creamy herb sauce, but found the peppercorns a hair too spicy for my taste. (My husband loved it.) However, I'm still giving it a 5 because it was easy to knock off some peppercorns to reduce the spice, and this was both quick and easy and elegant, which is rare.

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FLAPJACK18

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Reviewed: Apr. 14, 2005

So, so, so rich -- and full of flavor, too. I bought mixed peppercorns in a grinder (very cheap), which has pink, green, black and white. I substituted half-and-half for the heavy cream, and also reduced the amount of butter and cream per a previous reviewer. There was still enough sauce to cover the chicken. This is very easy and quick, and would probably impress your guests. I'll make this again. Thank you, GS!

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KZOO_KATHY

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 13, 2005

This is a quick and easy recipe! I've tried a slight variation by grinding a generous amount of peppercorn onto thin chicken cutlets and the result is just as tasty.

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NEWCOOK14

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Reviewed: Mar. 25, 2005

This dish is absolutely delicious and SO simple!!! My family loved it -- we'll definitely be making it again soon. The only thing I would change (and this is just my personal preference) is to decrease the butter and cream a little. When I doubled the recipe, two cups of cream made more than enough of the delicious sauce. Delicious!!

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Jacqui

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

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Rosemary and Peppercorn Chicken

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