Green Peppercorn Chicken Recipes

EASY CREAMY PEPPERCORN CHICKEN

Easy Creamy Peppercorn Chicken image

Chicken breasts in a creamy peppercorn mushroom and onion sauce. Perfect over cooked white or long grain rice.

Provided by Linda Lewis

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Yield 6

Number Of Ingredients 5

Ingredients

6 skinless, boneless chicken breasts
2 (10.75 ounce) cans condensed cream of mushroom soup
1 packet peppercorn gravy mix
1 onion, sliced into thin rings
1 cup water

Steps:

Preheat oven to 400 degrees F (205 degrees C).
Place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish. Arrange the sliced onion pieces evenly on top of the chicken pieces. Scoop the mushroom soup onto the chicken and onions. Mix the peppercorn gravy with water and pour it over the soup, onions and chicken.
Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes. If desired, serve over rice or with mashed potatoes.

Nutrition Facts : Calories 244.2 calories, Carbohydrate 11.3 g, Cholesterol 68.4 mg, Fat 8.4 g, Fiber 0.3 g, Protein 29.3 g, SaturatedFat 2 g, Sodium 910 mg, Sugar 3.1 g

GREEN PEPPERCORN CHICKEN

Green Peppercorn Chicken image

This is great for a hearty weeknight dinner. It's really easy and tastes great with mash and a few vegies. The original recipe (from an AWW cookbook) called for chicken thigh cutlets, but I prefer it with breast meat.

Provided by oloschiavo

Categories Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 kg chicken breast fillet
1/4 cup grainy mustard
2 tablespoons green peppercorns, drained and chopped
2 garlic cloves, crushed
2 tablespoons lemon juice
1/4 cup fresh chives
1/4 cup olive oil
1 small onion, finely chopped

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.

Nutrition Facts : Calories 417, Fat 17.1, SaturatedFat 2.7, Cholesterol 145, Sodium 338.7, Carbohydrate 4.3, Fiber 0.9, Sugar 1.4, Protein 58.7

CHICKEN LIVERS, WITH GREEN PEPPERCORNS

Chicken Livers, With Green Peppercorns image

Provided by Moira Hodgson

Categories dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound chicken livers, trimmed
Flour for dredging
1 tablespoon safflower oil
1/2 cup port
3 tablespoons green peppercorns
1 tablespoon fresh ginger root, minced
1/2 cup chicken stock
1/4 cup heavy cream
Coarse salt and freshly ground pepper to taste
2 tablespoons butter, cut in small pieces

Steps:

Dust the livers with flour and brown them in the safflower oil. Set aside.
Add the port, peppercorns, ginger, stock. Bring to boil, turn down heat and reduct to one-half cup.
Return the livers to the pan. Add the cream, salt and pepper and cook until the sauce has thickened and the livers are heated through. Whisk in the butter and serve.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 0 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 447 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN WITH GREEN PEPPERCORN SAUCE

Chicken With Green Peppercorn Sauce image

This recipe was from Cooking Light magazine, which stated it originally came from the cookbook "French Women Don't Get Fat". My wife and I cooked this up for the first time the other night and absolutely loved it! A great pepper flavor, and the chicken was tender and juicy! It is a slight variation of recipe #275890. We used dry sherry as I did not know which white wines were considered "dry".

Provided by 4Jacksons

Categories Chicken Breast

Time 25m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup flour
1/2 teaspoon paprika
1 1/2 lbs chicken breasts, 4 at 6 ounces each
1/2 teaspoon salt
1 tablespoon olive oil
1/4 cup shallot, finely chopped
2/3 cup dry white wine
1/2 cup reduced-sodium fat-free chicken broth
1 tablespoon green peppercorn, crushed
1 tablespoon butter

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.

Nutrition Facts : Calories 417.1, Fat 22.1, SaturatedFat 6.8, Cholesterol 116.6, Sodium 421.9, Carbohydrate 8.8, Fiber 0.3, Sugar 0.4, Protein 36.6

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