-
-
My review
Rosemary and Peppercorn Chicken
0
GSDOTGS
"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."
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 983Original recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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
Share
Explore more
Reviews
Read all reviews 2731 Ratings
-
-
-
-
-
Most helpful positive review
2/3/2005
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...
Most helpful critical review
1/2/2006
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 consis...
Most helpful
Most positive
Least positive
Newest
1/2/2006
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 consis...
2/3/2005
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...
1/11/2006
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. Whe...
4/14/2005
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 als...
3/25/2005
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...
1/2/2006
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 conten...
5/14/2005
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 peppercorn...
6/2/2008
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 a...
1/13/2006
I didn't have pink or green peppercorns so cut the amount to 1/3 & used 2 tbps mixed peppercorns. Even then it was WAY too peppery and my husband couldn't eat it. The sauce was good - I used 3...