| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Salt |
| 1 |
|
Black pepper |
| 1 |
|
Paprika |
| 1 |
|
Garlic |
| 1 |
|
Basil |
| 4 |
|
Chicken breasts |
| 4 |
tb |
Cooking oil |
| 1 |
ts |
Cooking onion, chopped |
| 1 |
tb |
White wine |
| 1 |
ts |
Green peppercorns |
| 1/2 |
c |
Chicken stock |
| 1/2 |
c |
35% cream |
INSTRUCTIONS
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 tbsp 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
peppercorns and crush with a fork in the pan. Add the chicken stock and
reduce by 1/2. Now, tranfser 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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