My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

No current photos.

Share Your Photos!

is this recipe not exactly what you are looking for?

Try these similar recipes»

or

Browse similar recipes by category

what's popular now

My N Z Pavlova

By: Jen T

Herb and Onion Pork Tenderloin

By: live_2_dream

Nigella's Banana Bread

By: Midge_

Tuscan-Style Peppered Chicken

By: Juenessa

Kittencal's Balsamic Vinaigrette

By: KITTENCAL

More Popular Recipes

Chicken With Green Peppercorn Sauce

Recipe #294814 | 25 min | 5 min prep | SERVES 4 , 4 chicken breasts (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: 4Jacksons

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 Chicken Breasts With Green Peppercorn Sauce. We used dry sherry as I did not know which white wines were considered "dry".

Posted on: Mar 27, 2008

Print Recipe

Ingredients

  • 1/4 cup flour
  • 1/2 teaspoon paprika
  • 1 1/2 lbs chicken breast, 4 at 6 ounces each
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1/4 cup shallot, finely chopped
  • 2/3 cup dry white wine
  • 1/2 cup reduced-sodium fat-free chicken broth
  • 1 tablespoon green peppercorn, crushed
  • 1 tablespoon butter

    • Directions

    1. 1
      Combine flour and paprika in shallow dish. Sprinkle chicken with salt, dredge in flour mixture.
    2. 2
      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.
    3. 3
      Increase heat to medium high. Add shallots to pan, saute 1 minute.
    4. 4
      Stir in wine, broth and peppercorns. Bring to a boil. Cook until reduced to 1/4 cup, about 7 minutes.
    5. 5
      Remove from heat. Stir in butter. Serve over chicken.

    Questions about this recipe?

    Spot an error in this recipe?

    Read all 0 reviews
    Nutrition Facts

    Serving Size 1 (235g)

    Recipe makes 4 servings

    The following items or measurements are not included below:

    reduced-sodium fat-free chicken broth

    1 tablespoon green peppercorns

    Calories 417
    Calories from Fat 199 (47%)
    Amount Per Serving %DV
    Total Fat 22.1g 34%
    Saturated Fat 6.8g 34%
    Monounsaturated Fat 9.7g
    Polyunsaturated Fat 3.9g
    Trans Fat 0.2g
    Cholesterol 116mg 38%
    Sodium 421mg 17%
    Potassium 451mg 12%
    Total Carbohydrate 8.8g 2%
    Dietary Fiber 0.3g 1%
    Sugars 0.4g
    Protein 36.6g 73%
    Vitamin A 487mcg 9%
    Vitamin B6 1.0mg 48%
    Vitamin B12 0.6mcg 9%
    Vitamin C 0mg 1%
    Vitamin E 1mcg 3%
    Calcium 28mg 2%
    Iron 1mg 10%

    detailed view...

    how is this calculated?

    Recipezaar Home | E-mail this Page

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2007 Scripps Networks, Inc. All rights reserved