Chicken With Peppercorn Sauce

1. 1

   Grind the salt, pepper, paprika, garlic and basil until it is a powder and then sprinkle this mixture over the chicken breasts.

2. 2

   Heat the 4 tbsp oil in a frying pan and saute the chicken until it is cooked but not overcooked and dry.

3. 3

   Meanwhile, brush another frying pan with remaining cooking oil and saute the onions until they are transparent.

4. 4

   Add the white wine and reduce until it is a syrup.

5. 5

   Add 1/2 of the peppercorns and crush with a fork in the pan.

6. 6

   Add the chicken stock and reduce by 1/2.

7. 7

   Now, tranfser the liquid from the pan into blender and blend until smooth.

8. 8

   Place the mixture back in the frying pan, add the rest of the peppercorns (do not crush this time) and the 35% cream.

9. 9

   Cook this slowly until the mixture thickens.

10. 10

    Pour over the cooked chicken breasts and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.