Chicken With Pink And Green Peppercorn Sauce Recipe

Summary

Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings4
CourseMethod
Main Ingredient

Ingredients

 Butter30 Milliliter
 All purpose flour30 Milliliter
 Chicken broth125 Milliliter
 Light cream125 Milliliter
 Brandy45 Milliliter
 Pink peppercorns15 Milliliter
 Green peppercorns15 Milliliter
 Green onion15 Milliliter, minced
 Parsley15 Milliliter, chopped
 Boneless, skinless chicken breasts680 Gram (4 Breasts, 170 Gram Each)
 Melted butter30 Milliliter
 Salt3 Milliliter
 White pepper1 Milliliter

Nutrition Facts

Serving size

Calories 463 Calories from Fat 212

% Daily Value*

Total Fat 24 g37%

Saturated Fat 14.3 g71.6%

Trans Fat 0 g

Cholesterol 165.5 mg

Sodium 559.4 mg23.3%

Total Carbohydrates 11 g3.8%

Dietary Fiber 0.67 g2.7%

Sugars 0.4 g

Protein 41 g82.4%

Vitamin A 23.9% Vitamin C 15%

Calcium 5.9% Iron 14.9%

*Based on a 2000 Calorie diet

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.
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