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CHICKEN WITH PEPPERCORN SAUCE

Category:    Chicken
Yield: 4 servings
 
      1    Salt                                4 tb Cooking Oil
      1    Black Pepper                        1 ts Cooking Onion, Chopped
      1    Paprika                             1 tb White Wine
      1    Garlic                              1 ts Green Peppercorns
      1    Basil                             1/2 c  Chicken Stock
      4    Chicken Breasts                   1/2 c  35% Cream
 
  Grind the salt, pepper, paprika, garlic and basil until it is a powder and
  then sprinkle this mixture over the chicken breasts. Heat the 4 T oil in a
  frying pan and saute the chicken until it is cooked but not overcooked and
  dry. Meanwhile, brush another frying pan with remaining cooking oil and
  saute the onions until they are transparent. Add the white wine and reduce
  until it is a syrup. Add 1/2 of the pepperccorns and crush with a fork in
  the pan. Add the chicken stock and reduce by 1/2. Transfer the liquid from
  the pan into blender and blend until smooth. Place the mixture back in the
  frying pan, add the rest of the peppercorns (do not crush this time) and
  the 35% cream. Cook this slowly until the mixture thickens. Pour over the
  cooked chicken breasts and enjoy.
 

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