Chicken with Cranberry and Green Peppercorn Sauce

1. 1

   Flatten chicken breats to 1/2 inch thickness between sheets of plastic wrap and pounding lightly.

2. 2

   Season with salt and pepper.

3. 3

   Dredge chicken in flour and shake off excess.

4. 4

   Place butter in a large skillet over medium high heat.

5. 5

   Add chicken and cook 2 minutes per side until lightly brown.

6. 6

   Remove chicken to a plate.

7. 7

   Add broth to the skillet and bring to a boil, scraping up browned bits from the bottom of the pan.

8. 8

   Lower heat and add wine, cranberry sauce, and peppercorns.

9. 9

   Return to simmer.

10. 10

    Return chicken to the skillet, along with any juices.

11. 11

    Turn to coat with sauce.

12. 12

    Reduce heat and simmer uncovered, 5-7 minutes until chicken is done, turning over once.

* Per serving · 4 servings · Values may vary.

No additional tips available.