Spicy Herbed Peppercorn Chicken Breasts
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black peppercorns, whole
bay leaf, crushed
chicken breasts, boned, halved and flattened
In blender or food processor, process peppercorns, thyme and bay leaf pieces until bay leaf is no longer visible and peppercorns are coarsely cracked.
Sprinkle both sides of the chicken with salt, the pepper mixture, shallots and garlic, pressing lightly so seasonings cling.
Cover with a clean sheet of waxed paper and let stand at room temperature for 2 hours.
Melt butter in skillet over medium high heat until browned and cooked through.
Remove to serving plate and sprinkle with chopped parsley.
Add wine to pan drippings and cook over high heat stirring often for about 2 minutes or until the liquid is reduced to 3 tablespoons.
Spoon over chicken breasts and garnish with parsley sprigs.