You are here

Parisian Chicken With Green Peppercorns

Western.Chefs's picture
When it comes to exceptional dining, you do not have to leave the house Parisian Chicken With Green Peppercorns recipe is the solution. With chicken breasts, dry white wine, green peppercorns and some other spices Parisian Chicken With Green Peppercorns is exceptionally luscious and appealing and is so easy even a novice can do it correctly. Delicious and easy to cook at the same time! Who could ask for more?
Ingredients
  Whole chicken breasts 2 Large, skinned, boned, and each cut in half
  All purpose flour 2 Tablespoon
  Butter/Margarine 1 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
  Salt 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Chicken

Rate It

Your rating: None
4.265625
Average: 4.3 (16 votes)