Ingredients
-
4
-
1
-
1/4
-
2
-
1/4
-
1/2
-
1
-
1/4
-
-
-
-
-
-
-
Directions
Chicken Breasts With Green Peppercorn Sauce, 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 , 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
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Steps
|
1
Done
|
Preheat Oven to 400f. |
|
2
Done
|
in a Large Skillet Over Medium-High Heat, Saute Chicken Breasts in Safflower Oil and Sherry Until Lightly Browned on Both Sides. |
|
3
Done
|
Transfer to a Baking Dish. |
|
4
Done
|
Bake For 15 Minutes. |
|
5
Done
|
While Chicken Is Baking, in the Same Skillet Over Medium Heat, Saut Onion in Pan Drippings Until Soft. |
|
6
Done
|
Add Wine, Half-and-Half, Peppercorns, and Tarragon. |
|
7
Done
|
Heat Until Sauce Coats the Back of a Spoon. |
|
8
Done
|
Serve Over Baked Chicken. |
