Chicken with Peppercorn Sauce
basil leaves, cut into thin ribbons
1Grind the salt, pepper, paprika, garlic and basil until it is a powder and then sprinkle this mixture over the chicken breasts.
2Heat the 4 tablespoons oil in a frying pan and saute the chicken until it is cooked but not overcooked and dry.
3Meanwhile, brush another frying pan with remaining cooking oil and saute the onions until they are transparent.
4Add the white wine and reduce until it is a syrup.
5Add 1/2 of the peppercorns and crush with a fork in the pan.
6Add the chicken stock and reduce by 1/2.
7Now, transfer the liquid from the pan into blender and blend until smooth.
8Place the mixture back in the frying pan, add the rest of the peppercorns (do not crush this time) and the cream.
9Cook this slowly until the mixture thickens.
10Pour over the cooked chicken breasts and enjoy.