Chicken with Green Peppercorn Sauce

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Crush peppercorns in a plastic bag with a small, heavy skillet. Reducing wine and low-sodium chicken broth builds flavor and keeps added sodium at a minimum. Finishing the sauce with butter adds richness. Serve with roasted baby carrots and mashed potatoes. For pretty presentation, slice breast halves crosswise before spooning on sauce.

Yield:

4 servings (serving size: 1 chicken breast half and about 1 tablespoon sauce)

Recipe from

Nutritional Information

Calories 263
Caloriesfromfat 29 %
Fat 8.5 g
Satfat 2.8 g
Monofat 3.7 g
Polyfat 1 g
Protein 40.2 g
Carbohydrate 4.3 g
Fiber 0.5 g
Cholesterol 106 mg
Iron 1.7 mg
Sodium 530 mg
Calcium 33 mg

Ingredients

1/4 cup all-purpose flour
1/2 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1 tablespoon olive oil
1/4 cup finely chopped shallots
2/3 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon green peppercorns, crushed
1 tablespoon butter

Preparation

1. Combine flour and paprika in a shallow dish. Sprinkle chicken with salt. Dredge chicken in flour mixture.

2. Heat oil in a large nonstick skillet over medium heat. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Increase heat to medium-high. Add shallots to pan; sauté 1 minute. Stir in wine, broth, and peppercorns; bring to a boil. Cook until reduced to 1/4 cup (about 7 minutes). Remove from heat; stir in butter.

Note:

Maureen Callahan,

March 2008