How to Make Rosemary and Peppercorn Chicken - A Step-by-Step Guide

When it comes to cooking delicious and satisfying meals, there's nothing quite like a well-prepared chicken dish. Whether you're hosting a dinner party or simply looking for a tasty weeknight meal, a flavorful and aromatic chicken recipe is always a hit. If you're in the mood for something with a little bit of a kick, then look no further than this Rosemary and Peppercorn Chicken recipe. This dish is packed with bold flavors and is sure to become a new family favorite.

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Ingredients

  • 3 tablespoons cracked pink peppercorns
  • 3 tablespoons cracked green peppercorns
  • 2 skinless, boneless chicken breast halves
  • 1 cup heavy cream
  • ½ cup butter, divided
  • 1 clove garlic, pressed
  • ½ teaspoon dried rosemary

Information

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Servings: 2
  • Yield: 2 servings

  • Mix together the pink and green peppercorns. Spread over the both sides of the chicken breasts. Pound the chicken with a tenderizing mallet until it is half as thick as it was before.
  • Melt half of the butter in a skillet over medium heat. Fry chicken breasts for about 5 minutes per side, or until nicely browned and no longer pink in the center. Remove chicken to a serving dish, and keep warm.
  • Stir the remaining butter, heavy cream, garlic and rosemary into the skillet, mixing into the juices from the chicken. Simmer, stirring constantly, for 5 minutes. Pour sauce over the chicken, and serve.
  • Nutrition

    983 cal.

    • Total Fat: 92g
    • Saturated Fat: 57g
    • Cholesterol: 354mg
    • Sodium: 557mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 3g
    • Total Sugars: 0g
    • Protein: 31g
    • Vitamin C: 3mg
    • Calcium: 143mg
    • Iron: 2mg
    • Potassium: 432mg