Chicken With Pink And Green Peppercorn Sauce Recipe
Ingredients
| Butter | 30 Milliliter | |
| 30 ml flour, all purpose | ||
| Chicken broth | 125 Milliliter | |
| Light cream | 125 Milliliter | |
| Brandy | 45 Milliliter | |
| 15 ml pink peppercorns | ||
| 15 ml green peppercorns | ||
| Green onion | 15 Milliliter, minced | |
| Parsley | 15 Milliliter, chopped | |
| 4-170 g boneless, skinless chicken breasts | ||
| Melted butter | 30 Milliliter | |
| Salt | 3 Milliliter | |
| Pepper white | 1 Milliliter | |
Directions
Heat the butter in a sauce pan and add the flour.
Reduce heat and cook 2 minutes.
Stir in the broth, cream and brandy.
Simmer until sauce thickens.
Stir in the peppercorns, onion and parsley.
Brush the chicken with melted butter.
Season with salt and pepper.
Bake in a preheated 375°F (190°C) oven for 15-20 minutes.
Remove and place on a serving plate.
Cover with sauce and serve.
Reduce heat and cook 2 minutes.
Stir in the broth, cream and brandy.
Simmer until sauce thickens.
Stir in the peppercorns, onion and parsley.
Brush the chicken with melted butter.
Season with salt and pepper.
Bake in a preheated 375°F (190°C) oven for 15-20 minutes.
Remove and place on a serving plate.
Cover with sauce and serve.
Chef
