Chicken with Green Peppercorns
Published by Forge Books
Editors Note: This delicious recipe for Chicken with Green Peppercorns is a versatile meal that works well for a weeknight supper or a special occasion.
Total TimeUnder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
- 4 boneless, skinless chicken breasts
- 2 ounces butter
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, crushed
- 1 teaspoon whole green peppercorns
- 2 ounces brandy
- 2 ounces strong chicken stock
- 4 ounces heavy cream
Put the chicken breasts between two pieces of waxed paper and pound with a rolling pin until they are of an even thickness of about ½ inch.
Melt the butter in a large frying pan over a medium heat.
Add the shallots and fry gently for 2 to 3 minutes. Then add the chicken breasts and cook on each side for about 8 minutes, until just cooked through and lightly browned.
Remove from the pan to a serving dish large enough to accommodate the breasts.
Add the Worcestershire sauce, garlic, and peppercorns to the pan. Mash the peppercorns with a fork and add the brandy and chicken stock.
Cook over a high heat for a minute or two until the liquid is reduced and the pan is deglazed. Reduce the heat, stir in the cream, and cook, stirring all the time until the cream begins to thicken.
Season with salt to taste and pour this over the chicken and heat through in the oven.
Keep covered in a warm oven until you are ready to serve it. Delicious served with rice, Champ, or new potatoes.
Copyright Patrick Taylor, 2017