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.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

Nutrition Facts

983 calories; 92.3 g total fat; 353 mg cholesterol; 557 mg sodium. 10 g carbohydrates; 30.9 g protein; Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/03/2005
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. Read More
(15)

Most helpful critical review

Rating: 3 stars
01/02/2006
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. Read More
(21)
32 Ratings
  • 5 star values: 11
  • 4 star values: 12
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/03/2005
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. Read More
(15)
Rating: 3 stars
01/02/2006
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. Read More
(21)
Rating: 5 stars
02/03/2005
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. Read More
(15)
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Rating: 5 stars
01/11/2006
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! Read More
(11)
Rating: 3 stars
04/14/2005
So so so rich -- and full of flavor too. I bought mixed peppercorns in a grinder (very cheap) which has pink green black and white. I substituted half-and-half for the heavy cream and also reduced the amount of butter and cream per a previous reviewer. There was still enough sauce to cover the chicken. This is very easy and quick and would probably impress your guests. I'll make this again. Thank you GS! Read More
(10)
Rating: 5 stars
03/25/2005
This dish is absolutely delicious and SO simple!!! My family loved it -- we'll definitely be making it again soon. The only thing I would change (and this is just my personal preference) is to decrease the butter and cream a little. When I doubled the recipe two cups of cream made more than enough of the delicious sauce. Delicious!! Read More
(8)
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Rating: 5 stars
05/14/2005
I loved the creamy herb sauce but found the peppercorns a hair too spicy for my taste. (My husband loved it.) However I'm still giving it a 5 because it was easy to knock off some peppercorns to reduce the spice and this was both quick and easy and elegant which is rare. Read More
(5)
Rating: 4 stars
01/02/2006
This is delicious. I had only black peppercorns; it wasn't a problem. The taste and texture of the dish is wonderful. I prepared it as written but may try to cut back on some of the fat content if I make it again. But it's a lovely dish as written and if you're not concerned about the calories try it. This is a classic preparation (heavy cream garlic) but the peppercorns and rosemary are a nice variation on the theme. A nice "company" dish as well as a quick mid-week treat for the family. Read More
(5)
Rating: 4 stars
04/13/2005
This is a quick and easy recipe! I've tried a slight variation by grinding a generous amount of peppercorn onto thin chicken cutlets and the result is just as tasty. Read More
(4)
Rating: 4 stars
08/29/2005
This was very good and very quick and easy to make. I thought the sauce was a little thin but that's an easy fix. Read More
(4)