Rosemary and Peppercorn Chicken

Rosemary and Peppercorn Chicken
  • 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


  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.

04/10/2018
Rosemary and Peppercorn Chicken, recipe PT15M PT1H 5 455 calories

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