Rosemary and Peppercorn Chicken

Rosemary and Peppercorn Chicken

27
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"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 {{adjustedServings}} servings 983 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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.
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Reviews

27
  1. 30 Ratings

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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...