CHICKEN WITH PEPPERCORN SAUCE RECIPES
CHICKEN WITH PEPPERCORN SAUCE RECIPE - FOOD.COM
Make and share this Chicken with Peppercorn Sauce recipe from Food.com.
Total Time 0S
Prep Time 0S
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 472.1, FatContent 36.6, SaturatedFatContent 11.5, CholesterolContent 126.9, SodiumContent 144.7, CarbohydrateContent 2.4, FiberContent 0, SugarContent 0.6, ProteinContent 31.7
ROAST CHICKEN WITH CRACKED PEPPERCORN SAUCE RECIPE ...
A whole chicken is roasted, and served with a creamy peppercorn sauce. Use the bottom of a heavy skillet to crack whole peppercorns, or you may find cracked ones at the supermarket.
Provided by Denise
Categories Meat and Poultry Chicken Whole Chicken Recipes
Total Time 1 hours 30 minutes
Prep Time 10 minutes
Cook Time 1 hours 20 minutes
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 785.4 calories, CarbohydrateContent 19.3 g, CholesterolContent 204.5 mg, FatContent 51.5 g, FiberContent 0.7 g, ProteinContent 44.6 g, SaturatedFatContent 21.7 g, SodiumContent 148.4 mg, SugarContent 6.3 g
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A whole chicken is roasted, and served with a creamy peppercorn sauce. Use the bottom of a heavy skillet to crack whole peppercorns, or you may find cracked ones at the supermarket.
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Add the chicken stock and reduce by ½. 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. Email. Print. Add Photo.
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