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
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 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
CHICKEN-STUFFED GREEN PEPPERS
Both for a family meal and for entertaining, this is a dish I serve frequently. It's very appealing to the eye, and people like the wild rice and the peppers. What I learned about cooking came from an expert - my husband! He's the real chef in the family. We have a 12-year-old daughter and 5-year-old son. -Shelley Armstrong, Buffalo Center, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Cut tops off peppers; remove seeds. In a large kettle, cook peppers in boiling water for 3 minutes. Drain and rinse in cold water. Place upside down on paper towels; set aside. , In a large saucepan, saute the onion and garlic in butter until tender. Add the chicken, broth, rice with contents of seasoning packet, celery, carrot, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until the rice is almost tender. , Remove from the heat; stir in the tomatoes, mushrooms and zucchini. Spoon rice mixture into the peppers; place in a greased 2-qt. baking dish. Spoon the remaining rice mixture around peppers. , Cover and bake at 350° for 25-30 minutes or until the peppers are tender and filling is heated through. Uncover and sprinkle with Parmesan cheese; bake 5 minutes longer.
Nutrition Facts : Calories 505 calories, Fat 16g fat (7g saturated fat), Cholesterol 113mg cholesterol, Sodium 1423mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 6g fiber), Protein 41g protein.
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 LIVERS, WITH GREEN PEPPERCORNS
Provided by Moira Hodgson
Categories dinner, easy, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Dust the livers with flour and brown them in the safflower oil. Set aside.
- Add the port, peppercorns, ginger, stock. Bring to boil, turn down heat and reduct to one-half cup.
- Return the livers to the pan. Add the cream, salt and pepper and cook until the sauce has thickened and the livers are heated through. Whisk in the butter and serve.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 0 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 447 milligrams, Sugar 2 grams, TransFat 0 grams
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