Ingredients for Chicken With Green Peppercorn Sauce
- 1/4 cup all-purpose flour
- 1 teaspoon paprika
- Chicken Breasts
- Salt and pepper to taste
- Olive Oil
- Shallot
- Dry White Wine
- Reduced Sodium Fat Free Chicken Broth
- Green Peppercorn
- 2 tablespoons cold butter
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How to Make Chicken With Green Peppercorn Sauce
- In a shallow dish, combine 1/4 cup all-purpose flour and 1 teaspoon paprika.
- Season chicken breasts (about 1.5 lbs) generously with salt and pepper. Dredge each breast in the flour mixture, ensuring it's fully coated.
- Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat.
- Add chicken breasts to the skillet and cook for 5 minutes per side, or until cooked through and golden brown. Remove chicken from skillet and set aside to keep warm.
- Increase heat to medium-high. Add 1/2 cup finely chopped shallots to the skillet and sauté for 1 minute until softened.
- Pour in 1/2 cup dry sherry and 1/2 cup chicken broth. Add 1 tablespoon green peppercorns (fresh or frozen).
- Bring the mixture to a boil, then reduce heat and simmer until the sauce has reduced to about 1/4 cup, approximately 7-10 minutes.
- Remove from heat and stir in 2 tablespoons cold butter until melted and glossy.
- Pour the sauce over the warm chicken breasts and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
1g
Fat
34g
Carbs
2g
