Chicken Breasts In Green Peppercorn Sauce Recipes

CHICKEN WITH GREEN PEPPERCORN SAUCE

Steps:

• Combine flour and paprika in shallow dish. Sprinkle chicken with salt, dredge in flour mixture.
• Heat oil in large non-stick skillet over medium heat. Add chicken to pan, cook 5 minutes each side until done. Remove chicken from pan, keep warm.
• Increase heat to medium high. Add shallots to pan, saute 1 minute.
• Stir in wine, broth and peppercorns. Bring to a boil. Cook until reduced to 1/4 cup, about 7 minutes.
• Remove from heat. Stir in butter. Serve over chicken.

CHICKEN WITH GREEN PEPPERCORN SAUCE

Steps:

• In a cast iron sauce pan, combine all the sauce ingredients. Simmer on your camp stove over medium-low heat, stirring occasionally, until it reduces and thickens a little. 20 minutes or so will allow the flavors to blend.
• While the sauce is simmering it is time to cook your chicken. I like to pound-out my chicken in a gallon Ziploc bag to make it nice and thin so that it cooks quickly and doesn't dry out so much. Simply salt and pepper both sides and cook on your grill or griddle, both work great.
• Once the chick is cooked through and the sauce has thickened, serve over mashed potatoes or rice with your favorite vegetable or salad. This can be easily doubled for a larger group.
• Note: Green Peppercorns come in a jar with a vinegar brine. I like to use a little brine along with the peppercorns. You can find them in any grocery store.
• Source: 3GuysOutside

PEPPERCORN CHICKEN WITH LEMON SPINACH

Steps:

• Preheat the oven to 350 degrees. Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick. Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes. Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley. Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach. Photograph by Antonis Achilleos

CHICKEN BREASTS IN GREEN PEPPERCORN SAUCE

Steps:

• Brown the chicken breasts in a frying pan, just to add color.
• Place the chicken breasts in an oiled roasting pan, sprinkle with salt & pepper, & bake at 350 for approximately 20 minutes.
• Sauce:.
• Crush the peppercorns with a mortar & pestle or between 2 spoons.
• In a medium saucepan, add chicken broth, chablis, and peppercorns.
• In a small prep bowl, combine a couple tablespoons of the broth/chablis with the cornstarch & then incorporate back into the saucepan.
• On low heat, stir until slightly thickened.
• Add cream & stir.
• Remove chicken from oven (any juices from the chicken can be added to the sauce).
• Place chicken on plates & spoon sauce over each breast.
• Prep time includes the time to make the sauce while the chicken is cooking.
• The green peppercorns can be found in specialty shops or online.

POACHED CHICKEN IN OLIVE OIL, GARLIC, AND GREEN PEPPERCORN SAUCE

Steps:

• Place garlic and ½ cup of olive oil into food processor and process until garlic in finely chopped. Pour into large bowl. Whisk in the rest of the ingredients except chicken.
• Have a cutting board and knife ready. In a large sauté pan and in a single layer, poach the chicken in enough salted water to just cover the pieces. As the pieces appear done, Remove to cutting board and slice across the grain into 1 inch pieces. If they appear a little pink, return to the water for a few seconds.
• Place the sliced pieces immediately into the olive oil mixture and stir to coat.
• Notes.
• Can be made in advance, the dish gets better as it ages up to 5 days. Refrigerate to store, but serve at room temperature.
• If you want to increase the recipe, you don't necessarily have to increase the marinade at the same rate. If you triple the chicken, you can probably double the marinade.
• We like lots of garlic and used more.
• The cooking time for the chicken will vary with the size breast you use, you may need 30 minutes, I like to use a thermometer and cook to 180 degrees.

ASIAN ORANGE CHICKEN

Steps:

• Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.
• Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
• In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
• Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
• Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

GREEN PEPPERCORN CHICKEN

Steps:

• In a large bowl, cover chicken with mustard, peppercorns, garlic, lemon juice, chives and half of the oil.
• Let stand for 30 minutes or so.
• Heat remaining oil in pan.
• Add onion and cook until soft.
• Add chicken mixture to pan.
• Cook, stirring, until chicken is fully cooked.