Chicken Breasts In Green Peppercorn Sauce Recipes

Steps:

• Preheat the oven to 350 degrees. Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick. Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes. Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley. Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach. Photograph by Antonis Achilleos

Steps:

• Brown the chicken breasts in a frying pan, just to add color.
• Place the chicken breasts in an oiled roasting pan, sprinkle with salt & pepper, & bake at 350 for approximately 20 minutes.
• Sauce:.
• Crush the peppercorns with a mortar & pestle or between 2 spoons.
• In a medium saucepan, add chicken broth, chablis, and peppercorns.
• In a small prep bowl, combine a couple tablespoons of the broth/chablis with the cornstarch & then incorporate back into the saucepan.
• On low heat, stir until slightly thickened.
• Add cream & stir.
• Remove chicken from oven (any juices from the chicken can be added to the sauce).
• Place chicken on plates & spoon sauce over each breast.
• Prep time includes the time to make the sauce while the chicken is cooking.
• The green peppercorns can be found in specialty shops or online.

Steps:

• Heat the oil over medium high heat in a skillet. Add the peppers, onions, garlic, salt and pepper. Cook, stirring, about 3 minutes or until crisp tender. Then add the tomatoes and saffron. Cover and simmer 10 minutes.
• Meanwhile, melt the butter in a skillet large enough to hold the chicken breasts in one layer. Season the chicken with salt and pepper. Cook over medium heat until lightly browned, about 4 minutes. Turn the pieces, reduce the heat and cook about 5 minutes or until done. Do not overcook. Transfer the chicken to a warm platter and keep it warm.
• Add the shallots to the skillet and cook until wilted. Do not brown. Pour in the wine and scrape the bottom with a wooden spatula to dissolve any brown particles that may cling to the bottom of the skillet. Reduce the wine almost completely and add the chicken broth. Let this cook until it is almost totally reduced. Add the chicken breasts and any liquid that may have accumulated. Add the pepper and tomato mixture, bring to a simmer and add the parsley. Serve with rice.

Steps:

• Grind the salt, pepper, paprika, garlic and basil until it is a powder and then sprinkle this mixture over the chicken breasts.
• Heat the 4 tbsp oil in a frying pan and saute the chicken until it is cooked but not overcooked and dry.
• Meanwhile, brush another frying pan with remaining cooking oil and saute the onions until they are transparent.
• Add the white wine and reduce until it is a syrup.
• Add 1/2 of the peppercorns and crush with a fork in the pan.
• Add the chicken stock and reduce by 1/2.
• Now, tranfser the liquid from the pan into blender and blend until smooth.
• Place the mixture back in the frying pan, add the rest of the peppercorns (do not crush this time) and the 35% cream.
• Cook this slowly until the mixture thickens.
• Pour over the cooked chicken breasts and enjoy.

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.

Steps:

• Place garlic and ½ cup of olive oil into food processor and process until garlic in finely chopped. Pour into large bowl. Whisk in the rest of the ingredients except chicken.
• Have a cutting board and knife ready. In a large sauté pan and in a single layer, poach the chicken in enough salted water to just cover the pieces. As the pieces appear done, Remove to cutting board and slice across the grain into 1 inch pieces. If they appear a little pink, return to the water for a few seconds.
• Place the sliced pieces immediately into the olive oil mixture and stir to coat.
• Notes.
• Can be made in advance, the dish gets better as it ages up to 5 days. Refrigerate to store, but serve at room temperature.
• If you want to increase the recipe, you don't necessarily have to increase the marinade at the same rate. If you triple the chicken, you can probably double the marinade.
• We like lots of garlic and used more.
• The cooking time for the chicken will vary with the size breast you use, you may need 30 minutes, I like to use a thermometer and cook to 180 degrees.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish. Arrange the sliced onion pieces evenly on top of the chicken pieces. Scoop the mushroom soup onto the chicken and onions. Mix the peppercorn gravy with water and pour it over the soup, onions and chicken.
• Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes. If desired, serve over rice or with mashed potatoes.

Steps:

• Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds. Stir in garlic and black bean sauce, and season with salt. Add chicken to the wok; cook, stirring frequently, until chicken is cooked through. Pour in dissolved chicken bouillon, cover, and cook for 6 minutes.
• Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper. Cover, and cook for 8 minutes. Stir in cornstarch mixture, and stir until sauce thickens. Stir in cilantro, and serve.

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.