Peppercorn Encrusted Chicken

    Peppercorn Encrusted Chicken


    29 people made this

    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.

    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

    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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