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Chicken with Green Peppercorn Sauce

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 4 servings (serving size: 1 chicken breast half and about 1 tablespoon sauce)
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.

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

Nutrition 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

How to Make It

  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.