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Rosemary and Pepercorn Chickin

Posted By: The Fool
Date: Wednesday, January 18 2006, at 1:51 p.m.

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. The recipe calls for black and green pepercorns but if you only have black pepercorns that works fine also.
Ingredients
3 tablespoons cracked black 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
Directions
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.
The Fool

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Message: > 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. The recipe calls for black and green > pepercorns but if you only have black pepercorns that > works fine also. > Ingredients > 3 tablespoons cracked black 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 > Directions > 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. > The Fool
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