| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 2 | Servings | |
INGREDIENTS
| 3 | tb | Butter; clarified and unsalted |
| 1 | Or | |
| 2 | Chicken breasts; skinned, boned and split | |
| 2 | tb | Minced onion |
| 1/4 | c | Dry white wine |
| 1/2 | c | Whipping cream |
| 1 | ts | Green peppercorns; rinsed, drained and mashed |
| 1 | ts | Whole green peppercorns; rinsed and drained |
| 1 | ts | Fresh tarragon leaves -or- |
| 1/4 | ts | Dried tarragon; crumbled |
| Salt to taste | ||
| Freshly ground pepper to taste |
INSTRUCTIONS
GREEN PEPPERCORN SAUCE Melt butter in a heavy skillet. Add chicken and saut. until golden brown on both sides, turning once. Transfer to heated platter and keep warm. DO NOT CLEAN SKILLET. Add onion to skillet and place over low heat. Saut. until limp. Blend in wine. Boil until wine is reduced by half, scraping up browned bits clinging to bottom of skillet. Stir in cream, mashed and whole peppercorns and tarragon. Continue boiling until sauce is syrupy. Remove from heat and add salt and pepper. Pour over chicken and serve immediately. Yield: 2 servings. LIBBY STRAWN (MRS. JIM) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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