Peppered Chicken With Demi Glace Sauce
|Whole peppercorns||1 1⁄2 Teaspoon (Tri- Color / Black)|
|Boneless, skinless chicken breast halves||1 Pound (4 In Number, 1/4 Pound Each)|
|Salt||3⁄8 Teaspoon (1/4 Plus 1/8 Teaspoon)|
|Unsalted butter||3 Teaspoon|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Prepared demi glace||3⁄4 Cup (12 tbs)|
|Dijon mustard||1 Tablespoon|
1 Place the peppercorns in a zip-close plastic bag. With a meat mallet or the bottom of a heavy skillet, crack the peppercorns.
2 Sprinkle the chicken with the 1/4 teaspoon salt. Press the cracked peppercorns onto both sides of each chicken breast half.
3 Melt 1 teaspoon of the butter in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned and cooked through, 4-5 minutes on each side. Transfer the chicken to a serving plate; cover and keep warm.
4 Wipe out the skillet. Add 1 teaspoon of the butter and melt over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until softened, about 1 minute. Add the wine and simmer until it is almost evaporated, about 2 minutes. Add the demi-glace and mustard; cook until the mixture begins to thicken slightly, about 3 minutes. Remove the skillet from the heat and swirl in the remaining 1 teaspoon butter and the 1/8 teaspoon salt.