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.
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
CHICKEN WITH MUSHROOM-PEPPERCORN SAUCE
Dress this dish up for company by substituting chanterelle or shiitake mushrooms for the white mushrooms
Provided by Chef Otaktay
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove skin from chicken. Rinse chicken; pat dry with paper towels. Spray a
- cold large skillet with nonstick spray coating. Preheat skillet over medium heat.
- Cook chicken in hot skillet about 10 minutes, turning to brown evenly. Remove.
- chicken from skillet. Add 1 teaspoon oil to skillet. (Add additional 1 teaspoon.
- oil, if necessary). Add mushrooms, onion, and crushed peppercorns. Cook and
- stir for 4 to 5 minutes or till vegetables are tender. Stir in broth; return.
- chicken pieces to skillet. Bring to boiling. Reduce heat; cover and simmer
- 20 minutes or till chicken is tender and no longer pink. Remove chicken. Stir.
- together milk and flour. Add to skillet. Cook and stir till thickened and
- bubbly; cook and stir for 2 minutes more. Stir in mustard and sherry; return.
- chicken to skillet and heat through. Serve over hot cooked pasta, if desired.
- Garnish with fresh sage sprigs, if desired.
Nutrition Facts : Calories 227.1, Fat 8.5, SaturatedFat 2.3, Cholesterol 47.7, Sodium 105.6, Carbohydrate 10.5, Fiber 0.9, Sugar 5.7, Protein 20.8
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 THIGHS WITH GREEN SAUCE
Provided by Robert Farrar Capon
Categories dinner, main course
Time 1h15m
Yield 4 or more servings
Number Of Ingredients 6
Steps:
- Arrange the chicken pieces in a large, deep skillet and pour the olive oil over them. Turn the pieces to coat them evenly with oil. Scatter the garlic pieces in the pan and lay the parsley and scallions (both uncut) on top of the chicken so as to "smother" it during cooking. Sprinkle lightly with salt and pepper.
- Cover the skillet securely and cook over very low heat for 1 hour.
- Uncover the skillet. Using a fork, remove all the garlic, parsley and scallion pieces to a blender and puree for a few seconds. With the blender still running, pour in all the juices from the skillet and puree until a smooth green sauce is achieved. Taste the sauce and season as desired with salt. Remove the chicken pieces to a serving platter, pour the sauce over them to coat evenly and serve.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 13 grams, Carbohydrate 3 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 147 milligrams, Sugar 1 gram, TransFat 0 grams
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
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CHICKEN WITH GREEN PEPPERCORN SAUCE RECIPE | MYRECIPES
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3.5/5 (2)Calories 263 per servingServings 4
- Combine flour and paprika in a shallow dish. Sprinkle chicken with salt. Dredge chicken in flour mixture.
- Heat oil in a large nonstick skillet over medium heat. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.
- Increase heat to medium-high. Add shallots to pan; sauté 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.
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