Chicken With Peppercorn Sauce

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Servings: 4 Difficulty: Advanced
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Pan-seared chicken breasts topped with a creamy, peppery sauce
Chicken With Peppercorn Sauce recipe image
Chicken With Peppercorn Sauce recipe image
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Chicken With Peppercorn Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 651.4

Description

This classic dish features tender pan-seared chicken breasts smothered in a rich, creamy peppercorn sauce. The sauce is built on a base of sauted onions, white wine, and chicken stock, enriched with cream and studded with green peppercorns for a gentle heat. Fresh basil and garlic add aromatic depth, while paprika provides a subtle warmth and color. Its an elegant yet straightforward dinner that feels restaurant-quality but comes together quickly at home. Perfect for a date night or a special Tuesday evening, this recipe balances savory, creamy, and spicy notes in every bite. Serve with mashed potatoes or crusty bread to soak up the luxurious sauce.

Ingredients

Directions

  1. Combine salt, black pepper, paprika, minced garlic, and chopped fresh basil in a small bowl to create a seasoning rub.
  2. Pat chicken breasts dry and sprinkle the seasoning mixture evenly over both sides of each breast.
  3. Heat 2 tablespoons of oil in a large frying pan over medium-high heat.
  4. Add chicken breasts to the hot pan and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove chicken from pan and keep warm.
  5. In a separate pan or the same one (if not too crowded), heat remaining oil over medium heat.
  6. Add chopped onions and saut until soft and translucent, about 3-4 minutes.
  7. Pour in white wine and scrape up any browned bits from the bottom of the pan, allowing it to reduce by half.
  8. Add half of the green peppercorns and crush them slightly with a fork directly in the pan.
  9. Stir in chicken stock and bring to a simmer, reducing by half to concentrate flavors.
  10. Carefully transfer the liquid mixture to a blender and blend until smooth.
  11. Pour the blended mixture back into the frying pan over low heat.
  12. Stir in heavy cream and the remaining whole green peppercorns.
  13. Simmer gently for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon.
  14. Plate the chicken breasts and spoon the creamy peppercorn sauce generously over the top.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 651.4kcal
% Daily Value *
Total Fat 37.3g58%
Saturated Fat 11.5g58%
Cholesterol 144.7mg49%
Sodium 1200mg50%
Total Carbohydrate 39.4g14%
Dietary Fiber 15.7g63%
Sugars 4.4g
Protein 49.2g99%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, peppercorn, sauce, cream, pan-seared, dinner, easy, comfort food, basil, garlic, wine, onion, paprika, stock, main course, quick meal, family dinner, protein, sauteed, herbs
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