CHICKEN BREAST WITH CREAMY GREEN PEPPERCORN SAUCE
Peppercorn chicken is an easy weeknight recipe you can prepare under 30 minutes. This green peppercorn sauce recipe comprises brandy, green peppercorns and crème fraîche.
Provided by Michelle Minnaar
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Season chicken breasts lightly on both sides.
- Heat the butter until foaming in a large frying pan, then add the chicken breasts and cook gently for 4 minutes until lightly browned.
- Turn the meat over and cook for a further 5-6 minutes, or until tender. Remove the chicken from the pan and set aside.
- Add the brandy to the pan, ignite and cook for 1 minute until the flames die down.
- Add the stock and green peppercorns to the pan, then simmer rapidly for 30 seconds or until the liquid has reduced slightly.
- Remove the pan from the heat and stir in the crème fraîche.
- Return to the heat and simmer for 30 seconds.
- Returns the chicken to the pan cook for 1-2 minutes.
Nutrition Facts : Calories 384 calories, Sugar 0.5 g, Sodium 172.4 mg, Fat 12.6 g, SaturatedFat 4.8 g, TransFat 0 g, Carbohydrate 1.4 g, Fiber 0 g, Protein 62.1 g, Cholesterol 212.9 mg
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
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
PEPPERCORN CHICKEN WITH LEMON SPINACH
Provided by Food Network Kitchen
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 13
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
CHICKEN AND GRILLED PINEAPPLE WEDGES WITH GREEN PEPPERCORN SAUCE AND MUSHROOMS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Heat the grill.
- Season chicken breasts with salt and pepper.
- Place pineapple wedges on a utility platter and squeeze lime juice over them. Mix together salt, ground black pepper, cumin, oregano, garlic powder, and onion powder to make fajita seasoning. Sprinkle fajita seasoning on the pineapple.
- Grill the chicken until cooked through and the pineapple until the outside begins to caramelize.
- While the chicken and pineapple are grilling, put the butter and oil in a large skillet and turn the heat to medium-high. Add the shallots and mushrooms and cook stirring occasionally, until they are soft, about 3 minutes. Add the green peppercorns and cook for 30 seconds. Add the mustard, cream and demi-glace and cook, stirring for 30 seconds.
- Spoon sauce over chicken, with pineapple as an accompaniment. Garnish with chopped chives.
GREEN PEPPERCORN SAUCE
Provided by Tyler Florence
Categories condiment
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.
CHICKEN BREASTS IN GREEN PEPPERCORN SAUCE
A friend gave me the cherished green peppercorns & this recipe. It's simple & scrumptious. Elegant enough for company, yet doesn't involve dozens of ingredients or hours of prep.
Provided by kstrating
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 545.7, Fat 36.5, SaturatedFat 17.9, Cholesterol 175.3, Sodium 738.8, Carbohydrate 6.7, Sugar 1, Protein 35.9
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
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
CHICKEN WITH PEPPERCORN SAUCE
Make and share this Chicken with Peppercorn Sauce recipe from Food.com.
Provided by Jenny Sanders
Categories Chicken Breast
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 472.1, Fat 36.6, SaturatedFat 11.5, Cholesterol 126.9, Sodium 144.7, Carbohydrate 2.4, Sugar 0.6, Protein 31.7
POACHED CHICKEN IN OLIVE OIL, GARLIC, AND GREEN PEPPERCORN SAUCE
From "Pasta and Company by Request". My friend Sherrie made this for our DD's wedding and it got raves.Very elegant, it's great for large parties as it's best made several days ahead and served at room temperature. For the wedding there was enough for 125.
Provided by momaphet
Categories Chicken
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
More about "chicken breasts in green peppercorn sauce food"
CHICKEN BREAST WITH CREAMY GREEN …
From greedygourmet.com
Estimated Reading Time 8 mins
- Heat the butter until foaming in a large frying pan, then add the chicken breasts and cook gently for 4 minutes until lightly browned.
- Turn the meat over and cook for a further 5-6 minutes, or until tender. Remove the chicken from the pan and set aside.
CREAMY PEPPERCORN CHICKEN - ONE PAN!
From sugarsaltmagic.com
CHICKEN BREAST WITH PEPPERCORN CREAM SAUCE …
From homechef.com
PERFECT GRILLED CHICKEN BREAST - SWEET PEAS AND …
From sweetpeasandsaffron.com
CHICKEN BREASTS WITH GREEN PEPPERCORN SAUCE RECIPE
From food.com
Servings 4Total Time 30 minsCategory Chicken BreastCalories 256 per serving
BBQ TANDOORI CHICKEN BREASTS MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
CHICKEN WITH PEPPER SAUCE - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
CHICKEN IN CREAMY PEPPERCORN SAUCE RECIPE | HELLOFRESH
From hellofresh.co.uk
CHICKEN BREASTS WITH BBQ GLAZE MEAL KIT DELIVERY | GOODFOOD
From makegoodfood.ca
PARMESAN PEPPERCORN CHICKEN BREAST - BROWN SUGAR FOOD BLOG
From bsugarmama.com
CHICKEN WITH GREEN PEPPERCORNS - 9KITCHEN - NINE
From kitchen.nine.com.au
SICHUAN PEPPERCORN CHICKEN - CHINA SICHUAN FOOD
From chinasichuanfood.com
GREEN PEPPERCORN CHICKEN | VIDEO - NISH KITCHEN
From nishkitchen.com
CHICKEN WITH GREEN PEPPERCORN SAUCE RECIPE - HOME CHEF
From homechef.com
10 BEST CHICKEN BREAST AND GREEN PEPPERS RECIPES | YUMMLY
From yummly.com
SLOW COOKER CHICKEN IN GREEN SAUCE – KEEPING ON POINT
From keepingonpoint.com
SPLIT CHICKEN BREASTS WITH GREEN PEPPERCORN SAUCE
From dizzypigbbq.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love