About this recipe:Chicken breast is coated with pink and green peppercorns, before being pan-fried and served with a creamy rosemary sauce. Serve with rice, mashed potatoes or pasta.
3 tablespoons cracked pink peppercorns
3 tablespoons cracked green peppercorns
2 skinless, boneless chicken breast fillets
250ml double cream
115g butter, divided
1 clove garlic, crushed
1/2 teaspoon dried rosemary
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Method Prep:10min › Cook:15min › Ready in:25min
Mix together the pink and green peppercorns. Spread over the both sides of the chicken breasts. Pound the chicken with a meat mallet until it is half as thick as it was before.
Melt half of the butter in a frying pan over medium heat. Fry chicken breasts for about 5 minutes per side or until nicely browned and no longer pink in the centre. Remove chicken to a serving dish and keep warm.
Stir the remaining butter, double cream, garlic and rosemary into the frying pan, mixing into the juices from the chicken. Simmer, stirring constantly, for 5 minutes. Pour sauce over the chicken and serve.