Rosemary and Peppercorn Chicken

Rosemary and Peppercorn Chicken

27
GSDOTGS 0

"A simple French dish that will amaze your friends! Cracked peppercorns are pounded into chicken breast halves, then browned, and topped with a creamy herb sauce. Serve with French rolls, steamed zucchini and red wine."

Ingredients

25 m servings 983 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 983 kcal
  • 49%
  • Fat:
  • 92.3 g
  • 142%
  • Carbs:
  • 10g
  • 3%
  • Protein:
  • 30.9 g
  • 62%
  • Cholesterol:
  • 353 mg
  • 118%
  • Sodium:
  • 557 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Mix together the pink and green peppercorns. Spread over the both sides of the chicken breasts. Pound the chicken with a tenderizing mallet until it is half as thick as it was before.
  2. Melt half of the butter in a skillet over medium heat. Fry chicken breasts for about 5 minutes per side, or until nicely browned and no longer pink in the center. Remove chicken to a serving dish, and keep warm.
  3. Stir the remaining butter, heavy cream, garlic and rosemary into the skillet, mixing into the juices from the chicken. Simmer, stirring constantly, for 5 minutes. Pour sauce over the chicken, and serve.

Reviews

27
  1. 30 Ratings

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Most helpful

Very proud to be the first person to review this recipe. I made the chicken ala cream recipe (see reviews) and decided to go ahead and make this one since they were very similar. Very, very good...

Most helpful critical

This is a typical Old French recipe but pound the breast before you season and remember to crack pepper corns fast use the bottom of a small skillet and roll it across the peppercorns for consis...

This is a typical Old French recipe but pound the breast before you season and remember to crack pepper corns fast use the bottom of a small skillet and roll it across the peppercorns for consis...

Very proud to be the first person to review this recipe. I made the chicken ala cream recipe (see reviews) and decided to go ahead and make this one since they were very similar. Very, very good...

Yum! I made a few modifications to make it a little healthier and it is delicious! I cooked the chicken in a skillet that I sprayed with a little butter flavored cooking spray, no butter. Whe...

So, so, so rich -- and full of flavor, too. I bought mixed peppercorns in a grinder (very cheap), which has pink, green, black and white. I substituted half-and-half for the heavy cream, and als...

This dish is absolutely delicious and SO simple!!! My family loved it -- we'll definitely be making it again soon. The only thing I would change (and this is just my personal preference) is to...

This is delicious. I had only black peppercorns; it wasn't a problem. The taste and texture of the dish is wonderful. I prepared it as written, but may try to cut back on some of the fat conten...

I loved the creamy herb sauce, but found the peppercorns a hair too spicy for my taste. (My husband loved it.) However, I'm still giving it a 5 because it was easy to knock off some peppercorn...

My family love this recipe, I however found it a bit too peppery for my taste. I bought a pepper grinder with all the peppercorn colours and just gound it on the breast. I will definately make a...

I didn't have pink or green peppercorns so cut the amount to 1/3 & used 2 tbps mixed peppercorns. Even then it was WAY too peppery and my husband couldn't eat it. The sauce was good - I used 3...