Post by Debbie on Jun 7, 2012 22:44:25 GMT -5
4 Boneless skinless chicken breast halves
1 tablespoon peppercorns, whole, crushed, pink, green or Szechwan
2 teaspoons unsalted butter
1/2 cup dry sherry, or orange juice
1/2 cup heavy whipping cream
1/2 teaspoon fresh tarragon, chopped
Place chicken between sheers of plastic wrap. flatten to a 1/4-inch thickness using a meat mallet or rolling pin.
Sprinkle with peppercorns.
Melt butter in a large skillet over medium heat.
Add chicken. cook, turning once, until chicken is done, about 10 to 12 minutes.
Remove chicken and keep warm.
Increase heat to high.
Add sherry or orange juice to pan.
Whisk in cream and tarragon.
Boil, stirring constantly, until sauce is glossy and reduced to one-half its original volume.
Spoon sauce over chicken. Serve immediately.
1 tablespoon peppercorns, whole, crushed, pink, green or Szechwan
2 teaspoons unsalted butter
1/2 cup dry sherry, or orange juice
1/2 cup heavy whipping cream
1/2 teaspoon fresh tarragon, chopped
Place chicken between sheers of plastic wrap. flatten to a 1/4-inch thickness using a meat mallet or rolling pin.
Sprinkle with peppercorns.
Melt butter in a large skillet over medium heat.
Add chicken. cook, turning once, until chicken is done, about 10 to 12 minutes.
Remove chicken and keep warm.
Increase heat to high.
Add sherry or orange juice to pan.
Whisk in cream and tarragon.
Boil, stirring constantly, until sauce is glossy and reduced to one-half its original volume.
Spoon sauce over chicken. Serve immediately.