• 2servings
  • 15minutes
  • 983calories

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Nutrition Info . . .

VitaminsA, B2, D
MineralsCalcium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons cracked pink peppercorns

  2. 3 tablespoons cracked green peppercorns

  3. 2 skinless, boneless chicken breast halves

  4. 1 cup heavy cream

  5. 1/2 cup butter, divided

  6. 1 clove garlic, pressed

  7. 1/2 teaspoon dried rosemary

Instructions Jump to Ingredients ↑

  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.


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