Chicken With Green Peppercorn Sauce Recipes

CHICKEN WITH GREEN PEPPERCORN SAUCE

This recipe was from Cooking Light magazine, which stated it originally came from the cookbook "French Women Don't Get Fat". My wife and I cooked this up for the first time the other night and absolutely loved it! A great pepper flavor, and the chicken was tender and juicy! It is a slight variation of recipe #275890. We used dry sherry as I did not know which white wines were considered "dry".

Provided by 4Jacksons

Categories Chicken Breast

Time 25m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 10

Chicken With Green Peppercorn Sauce image

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.

Nutrition Facts : Calories 417.1, Fat 22.1, SaturatedFat 6.8, Cholesterol 116.6, Sodium 421.9, Carbohydrate 8.8, Fiber 0.3, Sugar 0.4, Protein 36.6

Ingredients

1/4 cup flour
1/2 teaspoon paprika
1 1/2 lbs chicken breasts, 4 at 6 ounces each
1/2 teaspoon salt
1 tablespoon olive oil
1/4 cup shallot, finely chopped
2/3 cup dry white wine
1/2 cup reduced-sodium fat-free chicken broth
1 tablespoon green peppercorn, crushed
1 tablespoon butter

GREEN PEPPERCORN CHICKEN

This is great for a hearty weeknight dinner. It's really easy and tastes great with mash and a few vegies. The original recipe (from an AWW cookbook) called for chicken thigh cutlets, but I prefer it with breast meat.

Provided by oloschiavo

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Green Peppercorn Chicken image

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.

Nutrition Facts : Calories 417, Fat 17.1, SaturatedFat 2.7, Cholesterol 145, Sodium 338.7, Carbohydrate 4.3, Fiber 0.9, Sugar 1.4, Protein 58.7

Ingredients

1 kg chicken breast fillet
1/4 cup grainy mustard
2 tablespoons green peppercorns, drained and chopped
2 garlic cloves, crushed
2 tablespoons lemon juice
1/4 cup fresh chives
1/4 cup olive oil
1 small onion, finely chopped

CHICKEN LIVERS, WITH GREEN PEPPERCORNS

Provided by Moira Hodgson

Categories dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

Chicken Livers, With Green Peppercorns image

Steps:

Dust the livers with flour and brown them in the safflower oil. Set aside.
Add the port, peppercorns, ginger, stock. Bring to boil, turn down heat and reduct to one-half cup.
Return the livers to the pan. Add the cream, salt and pepper and cook until the sauce has thickened and the livers are heated through. Whisk in the butter and serve.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 0 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 447 milligrams, Sugar 2 grams, TransFat 0 grams

Ingredients

1 pound chicken livers, trimmed
Flour for dredging
1 tablespoon safflower oil
1/2 cup port
3 tablespoons green peppercorns
1 tablespoon fresh ginger root, minced
1/2 cup chicken stock
1/4 cup heavy cream
Coarse salt and freshly ground pepper to taste
2 tablespoons butter, cut in small pieces

CHICKEN WITH GREEN PEPPERS IN BLACK BEAN SAUCE

A classic Chinese dish, one of my favourites. Serve over a bed of rice.

Provided by Stephen

Categories World Cuisine Recipes Asian Chinese

Time 45m

Yield 4

Number Of Ingredients 15

Chicken with Green Peppers in Black Bean Sauce image

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.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 17.2 g, Cholesterol 43 mg, Fat 12.6 g, Fiber 3.8 g, Protein 18.7 g, SaturatedFat 2.5 g, Sodium 1421.2 mg, Sugar 4.4 g

Ingredients

2 tablespoons toasted sesame oil
4 cloves garlic cloves, peeled and sliced
6 tablespoons black bean sauce
1 teaspoon salt
¾ pound skinless, boneless chicken breast half - cut into cubes
1 cube chicken bouillon dissolved in
½ cup boiling water
1 large onion, peeled and sliced
1 bunch green onions, chopped
2 green bell pepper, diced
1 ½ tablespoons dark soy sauce
1 teaspoon black pepper
4 teaspoons cornstarch dissolved in
3 tablespoons water
4 tablespoons chopped fresh cilantro

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Chicken With Green Peppercorn Sauce Recipes

CHICKEN WITH GREEN PEPPERCORN SAUCE

GREEN PEPPERCORN CHICKEN

This is great for a hearty weeknight dinner. It's really easy and tastes great with mash and a few vegies. The original recipe (from an AWW cookbook) called for chicken thigh cutlets, but I prefer it with breast meat.

CHICKEN LIVERS, WITH GREEN PEPPERCORNS

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A classic Chinese dish, one of my favourites. Serve over a bed of rice.

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