Greenpeppercornchicken Recipes

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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

CHICKEN WITH GREEN PEPPERCORN SAUCE



Chicken With Green Peppercorn Sauce image

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

1/4 cup flour
1/2 teaspoon paprika
1 1/2 lbs chicken breasts, 4 at 6 ounces each
1/2 teaspoon salt
1 tablespoon olive oil
1/4 cup shallot, finely chopped
2/3 cup dry white wine
1/2 cup reduced-sodium fat-free chicken broth
1 tablespoon green peppercorn, crushed
1 tablespoon butter

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



Green Peppercorn Chicken image

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

1 kg chicken breast fillet
1/4 cup grainy mustard
2 tablespoons green peppercorns, drained and chopped
2 garlic cloves, crushed
2 tablespoons lemon juice
1/4 cup fresh chives
1/4 cup olive oil
1 small onion, finely chopped

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

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