Parisian Chicken With Green Peppercorns
|Whole chicken breasts||2 Large, skinned, boned, and each cut in half|
|All purpose flour||2 Tablespoon|
|Green onion||1 Medium, minced|
|Water||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Green peppercorns||1 Tablespoon, drained|
|Prepared mustard||2 Teaspoon|
1. Holding knife parallel to work surface, slice each piece of boneless breast horizontally in half to make 2 cutlets.
2. With meat mallet or dull edge of French knife, pound each chicken cutlet to about 1/2-inch thickness. On waxed paper, place flour; coat chicken cutlets with flour.
3. In 12-inch skillet over medium-high heat, in 2 tablespoons hot butter or margarine 1/4 stick), cook 2 cutlets at a time until lightly browned on both sides, about 1 minute, adding more butter or margarine if necessary. Remove cutlets to plate.
4. Reduce heat to medium. In drippings remaining in skillet, cook green onion until tender, stirring occasionally. Stir in water, wine, green peppercorns, mustard, salt, and sugar, scraping to loosen brown bits from bottom of skillet. Over high heat, heat to boiling. Reduce heat to low; return chicken cutlets to skillet; heat through.