Chicken with Green Peppercorn Sauce
Transform your weeknight dinner into a gourmet delight with this Chicken with Green Peppercorn Sauce recipe. Perfectly seared chicken breasts are smothered in a luxuriously creamy sauce infused with the bold, tangy pop of green peppercorns. This easy yet elegant dish combines the richness of heavy cream, the brightness of white wine, and the savory depth of sautéed shallots and garlic for a restaurant-quality meal made at home. Ready in just 35 minutes, it’s an ideal choice for both busy evenings and impressive dinner parties. Serve it alongside fluffy mashed potatoes or steamed vegetables to soak up every drop of the flavorful sauce.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 tablespoons Shallots (finely chopped)
- 2 cloves Garlic (minced)
- 3 tablespoons Green peppercorns (drained if in brine)
- 1 cup White wine
- 0.75 cup Heavy cream
- 0.5 cup Chicken stock
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the chicken breasts for about 5-6 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove the chicken from the skillet and set aside, covering lightly with foil to keep warm.
In the same skillet, reduce the heat to medium and add the remaining tablespoon of butter. Sauté the shallots for 2 minutes until softened, then add the minced garlic and cook for an additional 30 seconds.
Stir in the green peppercorns, crushing some lightly with a spoon to release their flavor. Add the white wine to deglaze the pan and scrape up any browned bits from the bottom of the skillet. Simmer for 3-4 minutes until the wine has reduced by half.
Stir in the chicken stock and heavy cream. Let the sauce simmer for about 5-6 minutes until it thickens slightly.
Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Let them warm in the sauce for 2-3 minutes.
Serve the chicken breasts hot, topped with the creamy green peppercorn sauce. Optionally, garnish with fresh chopped parsley for color and added freshness.
Nutrition Facts
Calories |
2469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.8 g | 177% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 828 mg | 276% | |
| Sodium | 3156 mg | 137% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.6 g | ||
| Protein | 221.7 g | 443% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 123 mg | 9% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 275 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
