Creamy Peppercorn Chicken is a rich and flavorful dish that features tender chicken in a creamy sauce with a peppery kick. Here's a recipe for you:
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons green peppercorns, drained (can use black peppercorns if preferred)
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch (optional, for thickening)
- Chopped fresh parsley for garnish (optional)
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Instructions:
Season both sides of the chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
Stir in the heavy cream, green peppercorns, Dijon mustard, and Worcestershire sauce. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
If you prefer a thicker sauce, mix the cornstarch with a tablespoon of cold water to create a slurry. Stir the slurry into the sauce and cook for an additional 1-2 minutes until thickened.
Return the cooked chicken breasts to the skillet and spoon the creamy peppercorn sauce over the top.
Continue to cook for another 2-3 minutes, until the chicken is heated through and the sauce is creamy and bubbly.
Garnish with chopped fresh parsley if desired, then serve the creamy peppercorn chicken hot.
Enjoy your delicious and indulgent Creamy Peppercorn Chicken! It pairs well with mashed potatoes, rice, or pasta and a side of steamed vegetables for a complete meal.
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