Spicy Herbed Peppercorn Chicken Breasts

* Exported from MasterCook *

Spicy Herbed Peppercorn Chicken Breasts

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Course - Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon whole black peppercorns
3/4 teaspoon dried thyme leaves
1 small bay leaf -- broken up
4 boned and skinned chicken breast halves -- flattened
1/4 teaspoon salt
3 tablespoons shallots or white part of green onion -- minced
6 medium garlic cloves -- halved
3 tablespoons butter
1 tablespoon parsley -- chopped
1/3 cup dry white wine
parsley sprigs -- for garnish

In blender or food processor, process peppercorns, thyme and bay leaf pieces
until bay leaf is no longer visible and peppercorns are coarsely cracked.
Sprinkle both sides of the chicken with salt, the pepper mixture, shallots
and garlic, pressing lightly so seasonings cling. Cover with a clean sheet
of waxed paper and let stand at room temperature for 2 hours. Discard
garlic. Melt butter in skillet over medium high heat; until browned and
cooked through. Remove to serving plate; sprinkle with chopped parsley. Add
wine to pan drippings an cook over high heat stirring often, 2 minutes or
until liquid is reduced to 3 tablespoons. Spoon over chicken breasts and
garnish with parsley sprigs.

- - - - - - - - - - - - - - - - - -