Easy Creamy Peppercorn Chicken Recipes

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EASY CREAMY PEPPERCORN CHICKEN



Easy Creamy Peppercorn Chicken image

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

6 skinless, boneless chicken breasts
2 (10.75 ounce) cans condensed cream of mushroom soup
1 packet peppercorn gravy mix
1 onion, sliced into thin rings
1 cup water

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 BREAST WITH CREAMY GREEN PEPPERCORN SAUCE



Chicken Breast with Creamy Green Peppercorn Sauce image

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

4 boneless chicken breasts, skinned
25g (1 oz) butter
45ml (3 tbsp) brandy
120ml (4 fl oz) hot chicken stock
10ml (2 tsp) drained green peppercorns in brine
45ml (3 tbsp) crème fraîche

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

EASY CREAMY PEPPERCORN CHICKEN



Easy Creamy Peppercorn Chicken image

Chicken breasts in a creamy peppercorn mushroom and onion sauce. Perfect over cooked white or long grain rice.

Provided by Allrecipes Member

Categories     Chicken Breasts

Yield 6

Number Of Ingredients 5

6 skinless, boneless chicken breasts
2 (10.75 ounce) cans condensed cream of mushroom soup
1 packet peppercorn gravy mix
1 onion, sliced into thin rings
1 cup water

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

CHEESY CHICKEN WITH CREAMY GARLIC PEPPERCORN SAUCE



Cheesy Chicken With Creamy Garlic Peppercorn Sauce image

Chicken breasts stuffed with cheese with a creamy garlic peppercorn sauce to top it off. Great recipe I got from my brothers girlfriend who is a chef.

Provided by jdm--x

Categories     Chicken Breast

Time 1h15m

Yield 3-5 serving(s)

Number Of Ingredients 11

1 skinless chicken breast, per person
cheese, enough for a small amount for stuffing chicken per breast
1 slice bacon, per person
crushed peppercorn (I use peppercorn grinder)
unsalted butter (usually 1-2 slices, chopped into cubes)
2 garlic cloves (crushed)
mushroom (optional)
1 cup chicken stock
double cream
2 tablespoons cornflour (2tablespoons to 1/2 cup of cold water)
1/2 cup cold water

Steps:

  • Take your chicken breasts, cut using your knife on a slant so that you have butterfly wings/pockets. Do this for each individual chicken breast.
  • Wrap in tinfoil and cook for 30mins in oven.
  • Carefully unwrap chicken breasts and stuff pockets with a little cheese then cook for a further 10mins or until cheese is melted.
  • For the sauce, grind lots of black pepper into a medium sized pot with 6-7cubes of unsalted butter (The more butter the better). Melt butter on a low heat.
  • Add in crushed garlic and mushrooms (optional) Cook for a couple of mins until mushrooms are soft.
  • Making sure your still cooking on a low heat, add 1 cup of chicken stock.
  • Simmer for 5mins then add some of your cornflour mix until at the right consistency (Not too watery but not too thick).
  • Add some of the double cream until you feel its nice and creamy. If your sauce has gone a bit watery, add some more of the cornflour mix to get the right consistency again. This might take a while to get right but you will know yourself.
  • Serve your chicken with a slice of bacon on top then drizzle the sauce on top of the chicken. I usually serve this dish with some potato wedges to make a nice, filling meal.

Nutrition Facts : Calories 173.2, Fat 5.3, SaturatedFat 1.6, Cholesterol 53.2, Sodium 230.1, Carbohydrate 8.4, Fiber 0.1, Sugar 1.3, Protein 21.2

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