Peppercorn Encrusted Chicken

    (31)
    25 min

    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.


    29 people made this

    Ingredients
    Serves: 2 

    • 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

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. 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.
    2. 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.
    3. 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.
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    Reviews & ratings
    Average global rating:
    (31)

    Reviews in English (27)

    by
    21

    This is a typical Old French recipe but pound the breast before you season and remember to crack pepper corns fast use the bottom of a small skillet and roll it across the peppercorns for consistant cracking. Also to make your sauce thicker reduce the 35% cream by SIMMERING it for about 8 minutes and add 2 minutes for each stage thicker. also be aware that you can add other seasonings for extra flavours, ie. lemon, sage, thyme and add fresh mushrooms to the sauce, but 1rst saute them slightly.  -  02 Jan 2006  (Review from Allrecipes US | Canada)

    by
    15

    Very proud to be the first person to review this recipe. I made the chicken ala cream recipe (see reviews) and decided to go ahead and make this one since they were very similar. Very, very good and I have decided to serve this at my Italian wine tasting party next week. It went very well with some Italian wines I opened tonight -- think it must have been the rosemary flavor, which is dominant. It was great to finally have a recipe where I could use my pink and green peppercorns.  -  03 Feb 2005  (Review from Allrecipes US | Canada)

    by
    11

    Yum! I made a few modifications to make it a little healthier and it is delicious! I cooked the chicken in a skillet that I sprayed with a little butter flavored cooking spray, no butter. When I removed the chicken, I melted 1 tablespoon reduced fat butter in the skillet and added a little bit of flour to make a roux (sp???). To this I added 1 cup skim milk, the garlic, and fresh rosemary. After it had cooked down I added some chicken broth (I let the liquid get too low) and cooked it down a little more. Served the chicken and sauce over white rice with steamed broccoli - yum!  -  11 Jan 2006  (Review from Allrecipes US | Canada)

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