Peppercorn Chicken with Rosemary Cream Sauce


  • 4 boneless, skinless chicken breasts
  • 2 tbs of crushed black peppercorns ( you may alternatively use, dried pink or green)
  • 2 to 3 tbs olive oil
  • 1 cup dry sherry
  • 1cup whipping cream
  • 1 tbs dried rosemary or 2 tbs fresh
  • kosher salt
  • Pound the chicken between sheets of plastic wrap until 1/4 inch thick.
  • Sprinkle each side liberally with the crushed pepper. Lightly rub into the meat.
  • In a large saute pan, melt 2 tbs of butter and 1 tbs of olive over high heat and add the chicken,  a portion at a time and cook turning once, until no longer pink in the center. About 3 minutes.
  • Add more butter and olive oil as needed.
  • Transfer chicken to a warm serving platter and keep warm.
  • Add the dry sherry to the pan using medium high heat and use a wooden spoon to scrape the brown bits from the pan.
  • Add the cream and rosemary and bring to a boil stirring until reduced by half. About 3 to 4 minutes.
  • Spoon over chicken and serve.

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