Spicy herbed-peppercorn chicken breasts
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Black peppercorns |
| ¾ | tablespoon | Dried thyme |
| 1 | small | Bay leaf; 1\", broken in small pieces |
| 4 | Skinless boneless chicken breast halves; flattened | |
| ¼ | teaspoon | Salt |
| 3 | tablespoons | Shallots; minced |
| 6 | Cloves garlic; peeled & halved lengthwise | |
| 1 | tablespoon | Butter or margarine |
| 1 | tablespoon | Fresh parsley; chopped |
| ⅓ | cup | Dry white wine |
| Parsley sprigs; for garnish | ||
Directions
In blender or food processor process peppercorns, thyme and bayleaf pieces until bay lef is no longer visible and peppercorns are coarsely cracked.
Sprinkle both sides of chicken with the salt, the pepper mixture, shallots and garlic, pressing lightly so seasonings clong. Cover with a clean sheet of waxed paper and let stand at room temperature for 2 hours. Discard garlic. Cook chicken in skillet in butter for 5 minutes until golden brown, turning once. Remove to serving plate; sprinkle with chopped parsley. Add wine to pan drippings and cook over high heat, stirring often, 2 minutes or until liquid is reduced to 3 tab. Spoon over chicken breasts and garnish with parsley sprigs.
Posted to recipelu-digest by "Nesb2@..." <Nesb2@...> on Mar 19, 1998