Reviewed: Aug. 20, 2011

I served this over rice, I added the picture! Delish.

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Reviewed: Feb. 10, 2011

Really nice recipe! I was looking for a black pepper and mushroom chicken recipe, and decided to try this with black peppercorns. Not only is it good as written, but it can be tweaked and still doesn't lose its character. I added mushrooms and thyme. The sauce was a bit thick for me; next time I'll add some milk and broth.

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Bina

Cooking Level: Beginning

Living In: Lahore, Punjab, Pakistan

Reviewed: Dec. 5, 2010

This was really good. I didn't have the fresh peppercorn so I just used ground pepper. I also added a little bit of flour to thicken up the sauce and it was so yummy.

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partiesbyraina

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

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

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

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

Reviewed: May 27, 2006

very good and very easy

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DadWhoLoves2Cook

Cooking Level: Intermediate

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

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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