CHICKEN WITH RED PEPPER SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
- For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
- Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
- Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
- When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
- Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.
CHICKEN WITH GREEN PEPPERCORN SAUCE
This recipe was from Cooking Light magazine, which stated it originally came from the cookbook "French Women Don't Get Fat". My wife and I cooked this up for the first time the other night and absolutely loved it! A great pepper flavor, and the chicken was tender and juicy! It is a slight variation of recipe #275890. We used dry sherry as I did not know which white wines were considered "dry".
Provided by 4Jacksons
Categories Chicken Breast
Time 25m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine flour and paprika in shallow dish. Sprinkle chicken with salt, dredge in flour mixture.
- Heat oil in large non-stick skillet over medium heat. Add chicken to pan, cook 5 minutes each side until done. Remove chicken from pan, keep warm.
- Increase heat to medium high. Add shallots to pan, saute 1 minute.
- Stir in wine, broth and peppercorns. Bring to a boil. Cook until reduced to 1/4 cup, about 7 minutes.
- Remove from heat. Stir in butter. Serve over chicken.
Nutrition Facts : Calories 417.1, Fat 22.1, SaturatedFat 6.8, Cholesterol 116.6, Sodium 421.9, Carbohydrate 8.8, Fiber 0.3, Sugar 0.4, Protein 36.6
GREEN PEPPERCORN CHICKEN
This is great for a hearty weeknight dinner. It's really easy and tastes great with mash and a few vegies. The original recipe (from an AWW cookbook) called for chicken thigh cutlets, but I prefer it with breast meat.
Provided by oloschiavo
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, cover chicken with mustard, peppercorns, garlic, lemon juice, chives and half of the oil.
- Let stand for 30 minutes or so.
- Heat remaining oil in pan.
- Add onion and cook until soft.
- Add chicken mixture to pan.
- Cook, stirring, until chicken is fully cooked.
Nutrition Facts : Calories 417, Fat 17.1, SaturatedFat 2.7, Cholesterol 145, Sodium 338.7, Carbohydrate 4.3, Fiber 0.9, Sugar 1.4, Protein 58.7
CHICKEN BREAST WITH CREAMY GREEN PEPPERCORN SAUCE
Peppercorn chicken is an easy weeknight recipe you can prepare under 30 minutes. This green peppercorn sauce recipe comprises brandy, green peppercorns and crème fraîche.
Provided by Michelle Minnaar
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Season chicken breasts lightly on both sides.
- Heat the butter until foaming in a large frying pan, then add the chicken breasts and cook gently for 4 minutes until lightly browned.
- Turn the meat over and cook for a further 5-6 minutes, or until tender. Remove the chicken from the pan and set aside.
- Add the brandy to the pan, ignite and cook for 1 minute until the flames die down.
- Add the stock and green peppercorns to the pan, then simmer rapidly for 30 seconds or until the liquid has reduced slightly.
- Remove the pan from the heat and stir in the crème fraîche.
- Return to the heat and simmer for 30 seconds.
- Returns the chicken to the pan cook for 1-2 minutes.
Nutrition Facts : Calories 384 calories, Sugar 0.5 g, Sodium 172.4 mg, Fat 12.6 g, SaturatedFat 4.8 g, TransFat 0 g, Carbohydrate 1.4 g, Fiber 0 g, Protein 62.1 g, Cholesterol 212.9 mg
CHICKEN BREASTS IN GREEN PEPPERCORN SAUCE
A friend gave me the cherished green peppercorns & this recipe. It's simple & scrumptious. Elegant enough for company, yet doesn't involve dozens of ingredients or hours of prep.
Provided by kstrating
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Brown the chicken breasts in a frying pan, just to add color.
- Place the chicken breasts in an oiled roasting pan, sprinkle with salt & pepper, & bake at 350 for approximately 20 minutes.
- Sauce:.
- Crush the peppercorns with a mortar & pestle or between 2 spoons.
- In a medium saucepan, add chicken broth, chablis, and peppercorns.
- In a small prep bowl, combine a couple tablespoons of the broth/chablis with the cornstarch & then incorporate back into the saucepan.
- On low heat, stir until slightly thickened.
- Add cream & stir.
- Remove chicken from oven (any juices from the chicken can be added to the sauce).
- Place chicken on plates & spoon sauce over each breast.
- Prep time includes the time to make the sauce while the chicken is cooking.
- The green peppercorns can be found in specialty shops or online.
Nutrition Facts : Calories 545.7, Fat 36.5, SaturatedFat 17.9, Cholesterol 175.3, Sodium 738.8, Carbohydrate 6.7, Sugar 1, Protein 35.9
PERUVIAN-STYLE ROAST CHICKEN WITH TANGY GREEN SAUCE
This cumin- and paprika-spiced number gets added punch from an addictively tangy green sauce and a crisp, bright avocado and cucumber salad. Spatchcocking-an easy and fun technique that involves removing the backbone to "flatten" the bird before cooking-makes for quick roasting and produces juicy results.
Provided by Mindy Fox
Categories Dinner Peru Chicken Roast Cilantro Oregano Garlic
Yield Serves 4
Number Of Ingredients 26
Steps:
- Roast the chicken:
- Arrange rack in middle of oven; preheat to 400°F. Mix garlic, cumin, oil, paprika, pepper, oregano, 1/2 tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Quarter zested lemon; set aside 2 quarters. Squeeze juice from 1 whole lemon and remaining 2 quarters to yield 2 Tbsp. juice; stir into spice mixture.
- Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone; reserve for stock. Turn chicken breast side up and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry with paper towels. Rub chicken all over with 2 reserved lemon quarters. Squeeze juice over bird, then rub skin all over with inside of rinds.
- From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin. Using your fingers, gently spread 2 heaping Tbsp. spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 tsp. salt. Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet.
- Roast chicken 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165ºF, 50-60 minutes total.
- Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices.
- Make the green sauce:
- Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and purée until well blended. Transfer to a small bowl, cover, and chill until ready to use.
- Make the salad:
- Gently toss cucumbers, avocado, scallions, lime juice, oil, salt, and 1/2 cup cilantro in a large bowl. Sprinkle with more cilantro.
- Carve chicken and transfer to a platter; baste with reserved pan juices. Serve with green sauce and salad alongside.
- Do Ahead
- Green sauce can be made 5 days ahead. Cover and chill.
CHICKEN WITH PEPPERCORN SAUCE
Make and share this Chicken with Peppercorn Sauce recipe from Food.com.
Provided by Jenny Sanders
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Grind the salt, pepper, paprika, garlic and basil until it is a powder and then sprinkle this mixture over the chicken breasts.
- Heat the 4 tbsp oil in a frying pan and saute the chicken until it is cooked but not overcooked and dry.
- Meanwhile, brush another frying pan with remaining cooking oil and saute the onions until they are transparent.
- Add the white wine and reduce until it is a syrup.
- Add 1/2 of the peppercorns and crush with a fork in the pan.
- Add the chicken stock and reduce by 1/2.
- Now, tranfser the liquid from the pan into blender and blend until smooth.
- Place the mixture back in the frying pan, add the rest of the peppercorns (do not crush this time) and the 35% cream.
- Cook this slowly until the mixture thickens.
- Pour over the cooked chicken breasts and enjoy.
Nutrition Facts : Calories 472.1, Fat 36.6, SaturatedFat 11.5, Cholesterol 126.9, Sodium 144.7, Carbohydrate 2.4, Sugar 0.6, Protein 31.7
CHICKEN THIGHS WITH GREEN SAUCE
Provided by Robert Farrar Capon
Categories dinner, main course
Time 1h15m
Yield 4 or more servings
Number Of Ingredients 6
Steps:
- Arrange the chicken pieces in a large, deep skillet and pour the olive oil over them. Turn the pieces to coat them evenly with oil. Scatter the garlic pieces in the pan and lay the parsley and scallions (both uncut) on top of the chicken so as to "smother" it during cooking. Sprinkle lightly with salt and pepper.
- Cover the skillet securely and cook over very low heat for 1 hour.
- Uncover the skillet. Using a fork, remove all the garlic, parsley and scallion pieces to a blender and puree for a few seconds. With the blender still running, pour in all the juices from the skillet and puree until a smooth green sauce is achieved. Taste the sauce and season as desired with salt. Remove the chicken pieces to a serving platter, pour the sauce over them to coat evenly and serve.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 13 grams, Carbohydrate 3 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 147 milligrams, Sugar 1 gram, TransFat 0 grams
CHICKEN WITH GREEN PEPPERS IN BLACK BEAN SAUCE
A classic Chinese dish, one of my favourites. Serve over a bed of rice.
Provided by Stephen
Categories World Cuisine Recipes Asian Chinese
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds. Stir in garlic and black bean sauce, and season with salt. Add chicken to the wok; cook, stirring frequently, until chicken is cooked through. Pour in dissolved chicken bouillon, cover, and cook for 6 minutes.
- Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper. Cover, and cook for 8 minutes. Stir in cornstarch mixture, and stir until sauce thickens. Stir in cilantro, and serve.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 17.2 g, Cholesterol 43 mg, Fat 12.6 g, Fiber 3.8 g, Protein 18.7 g, SaturatedFat 2.5 g, Sodium 1421.2 mg, Sugar 4.4 g
EASY CREAMY PEPPERCORN CHICKEN
Chicken breasts in a creamy peppercorn mushroom and onion sauce. Perfect over cooked white or long grain rice.
Provided by Linda Lewis
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish. Arrange the sliced onion pieces evenly on top of the chicken pieces. Scoop the mushroom soup onto the chicken and onions. Mix the peppercorn gravy with water and pour it over the soup, onions and chicken.
- Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes. If desired, serve over rice or with mashed potatoes.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 11.3 g, Cholesterol 68.4 mg, Fat 8.4 g, Fiber 0.3 g, Protein 29.3 g, SaturatedFat 2 g, Sodium 910 mg, Sugar 3.1 g
CHICKEN WITH MUSHROOM-PEPPERCORN SAUCE
Dress this dish up for company by substituting chanterelle or shiitake mushrooms for the white mushrooms
Provided by Chef Otaktay
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove skin from chicken. Rinse chicken; pat dry with paper towels. Spray a
- cold large skillet with nonstick spray coating. Preheat skillet over medium heat.
- Cook chicken in hot skillet about 10 minutes, turning to brown evenly. Remove.
- chicken from skillet. Add 1 teaspoon oil to skillet. (Add additional 1 teaspoon.
- oil, if necessary). Add mushrooms, onion, and crushed peppercorns. Cook and
- stir for 4 to 5 minutes or till vegetables are tender. Stir in broth; return.
- chicken pieces to skillet. Bring to boiling. Reduce heat; cover and simmer
- 20 minutes or till chicken is tender and no longer pink. Remove chicken. Stir.
- together milk and flour. Add to skillet. Cook and stir till thickened and
- bubbly; cook and stir for 2 minutes more. Stir in mustard and sherry; return.
- chicken to skillet and heat through. Serve over hot cooked pasta, if desired.
- Garnish with fresh sage sprigs, if desired.
Nutrition Facts : Calories 227.1, Fat 8.5, SaturatedFat 2.3, Cholesterol 47.7, Sodium 105.6, Carbohydrate 10.5, Fiber 0.9, Sugar 5.7, Protein 20.8
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