- 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
- 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.
04/10/2018
recipepes.com
Rosemary and Peppercorn Chicken, recipe
PT15M
PT1H
5
455 calories
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