Chicken au poivre

This is an amazing recipe if you like just a little spice or if you are a pepper fan!

Ingredients Needed:
2# Chx Breasts (boneless, skinless, split)
1-2 tsp crushed black peppercorns
1-2 tsp crushed pink peppercorns
2 tbsp butter
1/2 cup dry sherry
1/2 cup whipping cream

  1. Place chicken in a plastic bag and pound flat with a rolling pin.  Once chicken is 1/4 in thick add 1/2 teaspoon of each peppercorns to the sides of the chicken and pound into chicken.
  2. Melt butter in a wide frying pan over high heat.  Splash pan with dry sherry (not too much).  Add chicken without over crowding the pan cooking both sides until chicken is no longer pink and remove.
  3. Pour dried sherry into pan and scrape pan as stirring.  Add cream and bring to a boil while stirring frequently.  Reduce heat and allow sauce to thicken.
  4. Pour over chicken and serve

This meal goes great with grilled asparagus (if you are a fan)

Makes 4 Servings in approx 20 minutes.

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