rosemary and peppercorn chicken

Ingredients

• Servings: 2
• 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

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• 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.
• 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.
• 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.