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Chicken with Peppercorns
Chicken with Peppercorns
Serve this quick, elegant dish at your next dinner party.
Ingredients
- 4 deboned chicken breasts
- 45 grams Butter
- Salt and pepper to taste
- 15 ml Lemon juice
- 25 ml Canned green peppercorns
- 2 Egg yolks
- 85 ml Sour cream
- 5 ml Mustard
Instructions
- Preheat oven to 180 degrees celcius.
- Melt 30g butter and place in a baking dish.
- Add chicken breasts. Sprinkle with salt, pepper, lemon juice. Cover with foil.
- Bake for 15 minutes or until chicken is tender. While chicken is cooking, drain peppercorns.
- Heat remaining butter, add peppercorns and cook for 1 minute.
- Remove breasts from baking dish, arrange on a serving plate and keep warm.
- Reduce pan drippings to 15ml by simmering over low heat.
- Shake together in quick shake with peppercorns, egg yolks, cream and mustard.
- Stir over low heat until thickened. (DO NOT BOIL.) Season to taste.
- Spoon sauce over chicken.
Notes
Green peppercorns are the berries of the pepper vine, picked while they are still green, then preserved in salt water. Their flavour is much milder than black or white peppercorns. This sauce is also delicious served with steak.
Tried this recipe?Let us know how it was!