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Chicken Breasts With Green Peppercorn Sauce

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“This rich dish should be saved for special occasions. The unripe (green) peppercorns have a slightly less acidic taste than white or black pepper. They are used whole in this recipe, enhanced by a sweet wine and cream sauce. From the California Culinary Academy.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400ºF.
  2. In a large skillet over medium-high heat, saute chicken breasts in safflower oil and sherry until lightly browned on both sides.
  3. Transfer to a baking dish.
  4. Bake for 15 minutes.
  5. While chicken is baking, in the same skillet over medium heat, sauté onion in pan drippings until soft.
  6. Add wine, half-and-half, peppercorns, and tarragon.
  7. Heat until sauce coats the back of a spoon.
  8. Serve over baked chicken.

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