Spicy Herbed Peppercorn Chicken Breasts

Spicy Herbed Peppercorn Chicken Breasts Recipe

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Penny Hall


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1 Tbsp
black peppercorns, whole
3/4 tsp
dried thyme
1 small
bay leaf, crushed
chicken breasts, boned, halved and flattened
1/4 tsp
3 Tbsp
minced shallots
garlic cloves, minced
3 Tbsp
1 Tbsp
chopped parsley
1/3 c
white wine, dry


1In blender or food processor, process peppercorns, thyme and bay leaf pieces until bay leaf is no longer visible and peppercorns are coarsely cracked.
2Sprinkle both sides of the chicken with salt, the pepper mixture, shallots and garlic, pressing lightly so seasonings cling.
3Cover with a clean sheet of waxed paper and let stand at room temperature for 2 hours.
4Discard garlic.
5Melt butter in skillet over medium high heat until browned and cooked through.
6Remove to serving plate and sprinkle with chopped parsley.
7Add wine to pan drippings and cook over high heat stirring often for about 2 minutes or until the liquid is reduced to 3 tablespoons.
8Spoon over chicken breasts and garnish with parsley sprigs.

About Spicy Herbed Peppercorn Chicken Breasts

Course/Dish: Chicken
Other Tag: Quick & Easy