CHICKEN PEPPERCORN SAUCE RECIPES

Steps:

• Grind the salt, pepper, paprika, garlic and basil until it is a powder and then sprinkle this mixture over the chicken breasts.
• Heat the 4 tbsp oil in a frying pan and saute the chicken until it is cooked but not overcooked and dry.
• Meanwhile, brush another frying pan with remaining cooking oil and saute the onions until they are transparent.
• Add the white wine and reduce until it is a syrup.
• Add 1/2 of the peppercorns and crush with a fork in the pan.
• Add the chicken stock and reduce by 1/2.
• Now, tranfser the liquid from the pan into blender and blend until smooth.
• Place the mixture back in the frying pan, add the rest of the peppercorns (do not crush this time) and the 35% cream.
• Cook this slowly until the mixture thickens.
• Pour over the cooked chicken breasts and enjoy.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Remove giblets from chicken, and season inside and out with salt and pepper. Place chicken into a roasting pan with vermouth, shallots and garlic.
• Cover the roasting pan, and bake for 1 hour and 20 minutes in the preheated oven, or 20 minutes per pound.
• Strain liquid from the roasting pan into a saucepan. Cook over medium-high heat until reduced to about 1/2 cup. Stir in heated cream, and cracked peppercorns. Cook on medium-low heat for 5 minutes until thick, but do not boil. Carve chicken, and serve with sauce.