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.
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.
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!
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!
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!!
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.
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.
My family love this recipe I however found it a bit too peppery for my taste. I bought a pepper grinder with all the peppercorn colours and just gound it on the breast. I will definately make again but with less pepper.
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.
