peppercorn chicken

Succulent chicken breast and mushrooms in acreamy peppercorn sauce, this Creamy Peppercorn Chicken is a flavourful onepan wonder. Serve it with steamed veggies for a light weeknight meal or addsome creamy mash for an indulgent weekend dinner.

Creamy Peppercorn Chicken

chicken breasts

salt

black peppercorns ((notes))

black pepper ((notes))

vegetable oil

mushrooms

unsalted butter

garlic, crushed (or very finely chopped)

red onion, finely chopped

chicken stock

cream

Slice the chicken through it's thickness so that it turns into 2 thinner breast pieces. Season both sides with salt.

In a large frying pan or skillet over medium high heat, drizzle one teaspoon of the oil.

Add the mushrooms and cook stirring regularly until moisture has evaporated and they&#039;re starting to turn golden. Set aside.

Add another teaspoon of oil to the pan, then cook the chicken 4-5 minutes each side until golden and the inside is cooked (notes). Set the chicken aside with the mushrooms.

Turn the heat down to low-medium and remove the pan from the heat to let it cool for a minute. Back on the heat, add the remaining oil and butter and let the butter melt.

Add the onion and garlic to the pan and cook stirring until the onion has softened.

Add the chicken stock, peppercorns and half the cracked pepper and let it come to a simmer. Scrape any brown bits off the bottom of the pan. Let it cook for 2 minutes until it reduces slightly.

Stir in the cream and bring it all back to a simmer for another 2 minutes.

Add the chicken and mushrooms, including any juices they&#039;ve released, back to the pan and cook for a further 2 minutes until fully heated through and the sauce has thickened a little.

Taste the sauce and add the extra 1/4 teaspoon salt and remaining cracked pepper to taste.

Serve with mash or pasta and steamed veggies

Peppercorn chicken is an easy weeknight recipe you can prepare under 30 minutes. This green peppercorn sauce recipe comprises brandy, green peppercorns and crème fraîche.

Chicken Breast with Creamy Green Peppercorn Sauce

chicken breasts, skinned

(1 oz) butter

(3 tbsp) brandy

milliliters (4 fl oz) hot chicken stock

green peppercorns in brine

Season chicken breasts lightly on both sides.

Heat the butter until foaming in a large frying pan, then add the chicken breasts and cook gently for 4 minutes until lightly browned.

Turn the meat over and cook for a further 5-6 minutes, or until tender. Remove the chicken from the pan and set aside.

Add the brandy to the pan, ignite and cook for 1 minute until the flames die down.

Add the stock and green peppercorns to the pan, then simmer rapidly for 30 seconds or until the liquid has reduced slightly.

Remove the pan from the heat and stir in the crème fraîche.

Return to the heat and simmer for 30 seconds.

Returns the chicken to the pan cook for 1-2 minutes.

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Creamy Peppercorn Chicken

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Top 2 peppercorn chicken recipes from across the web

The most viewed peppercorn chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Peppercorn Chicken

Chicken Breast with Creamy Green Pe...

The most viewed peppercorn chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine