Rosemary and Peppercorn Chicken

4.0
(32)
28 Reviews
3 Photos

A simple French dish that will amaze your friends! Cracked peppercorns are pounded into chicken breast halves, then browned, and topped with a creamy herb sauce. Serve with French rolls, steamed zucchini and red wine.

Submitted by GSDOTGS
Published on March 21, 2018
3
3
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
2
Yield:
2 servings
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Ingredients

Original recipe (1X) yields 2 servings

  • 3 tablespoons cracked pink peppercorns

  • 3 tablespoons cracked green peppercorns

  • 2 skinless, boneless chicken breast halves

  • 1 cup heavy cream

  • ½ cup butter, divided

  • 1 clove garlic, pressed

  • ½ teaspoon dried rosemary

Directions

  1. Mix together the pink and green peppercorns. Spread over the both sides of the chicken breasts. Pound the chicken with a tenderizing mallet until it is half as thick as it was before.

  2. Melt half of the butter in a skillet over medium heat. Fry chicken breasts for about 5 minutes per side, or until nicely browned and no longer pink in the center. Remove chicken to a serving dish, and keep warm.

  3. Stir the remaining butter, heavy cream, garlic and rosemary into the skillet, mixing into the juices from the chicken. Simmer, stirring constantly, for 5 minutes. Pour sauce over the chicken, and serve.

32 home cooks made it!

Nutrition Facts (per serving)

983 Calories
92g Fat
10g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 983
% Daily Value *
Total Fat 92g 118%
Saturated Fat 57g 285%
Cholesterol 354mg 118%
Sodium 557mg 24%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 11%
Total Sugars 0g
Protein 31g 62%
Vitamin C 3mg 3%
Calcium 143mg 11%
Iron 2mg 9%
Potassium 432mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.