* Exported from MasterCook *

Chicken Breasts with Green Peppercorn Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : Main Course, Chicken & Poultry, Low Sodium,
Low Calorie Sauces & Dressings

Amount Measure Ingredient -- Preparation Method
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4 boneless skinless chicken breast halves
1 teaspoon safflower oil
1/4 cup dry sherry
2 tablespoons minced onion
1/4 cup white wine
1/2 cup half and half
1 tablespoon green peppercorns
1/4 teaspoon dried tarragon

1. Preheat oven to 400 degrees F. In a large skillet over
medium-high heat, saute chicken breasts in safflower oil and
sherry until lightly browned on both sides. Transfer to a baking
dish. Bake for 15 minutes.

2. While chicken is baking, in the same skillet over medium heat,
saute onion in pan drippings until soft. Add wine, half-and-half,
peppercorns, and tarragon. Heat until sauce coats the back of a
spoon. Serve over baked chicken.

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NOTES : This rich dish should be saved for special occasions.
The unripe (green) peppercorns, sold in most gourmet stores,
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.

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