Friday, 5 June 2009
Chicken Breasts with Green Peppercorn Sauce
This is glorious! Green pepper corms can be found in Zimbabwe shops now - and really add the final touch - they are not hot like black pepper and have a unique flavour that blends with the tarragon.. tarragon plants are available in Harare and if you use fresh increase to at least a tablespoon.
4 boneless skinless chicken breast halves 1 teaspoon oil 1/4 cup dry sherry 2 tablespoons minced onion 1/4 cup white wine 1/2 cup cream 1 tablespoon green peppercorns 1/4 teaspoon dried tarragon
Parsley for garnish Preheat oven to 400 degrees F. In a large pan over medium-high heat, saute chicken breasts in oil and sherry until lightly browned on both sides. Transfer to a baking dish. Bake for 15 minutes. While chicken is baking, in the same skillet over medium heat, saute onion in remaining oil until soft. Add wine, cream, peppercorns, and tarragon. Heat until sauce coats the back of a spoon. Serve over baked chicken with baked Potatoes and a tomato and olive salad.