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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 29%
  • Fat: 8.5g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1g
  • Protein: 40.2g
  • Carbohydrate: 4.3g
  • Fiber: 0.5g
  • Cholesterol: 106mg
  • Iron: 1.7mg
  • Sodium: 530mg
  • Calcium: 33mg

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. 1. Combine flour and paprika in a shallow dish. Sprinkle chicken with salt. Dredge chicken in flour mixture.
  2. 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. 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.
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