Chicken Brandy Peppercorn
Contributed by: Chef Monte Misco (from the BonnieView Inn).
- 6 - 5 oz. skinless chicken breasts
- 1 tbsp. green peppercorns
- 1 tsp. chicken soup base
- 2 cups 35% cream
- 1 oz. vegetable oil
- 1/2 cup flour approx.
- 5 cloves of garlic
- 1 tsp butter
- 1/2 oz. lemon juice
- Salt & Pepper to taste
- 1 tsp. freshly chopped garlic
- 1 oz. brandy
Saute peppercorns & garlic in butter for 30 to 60 seconds on
med high heat.
Add brandy, bring to simmer, then add cream bring to simmer (be careful this can boil
over very quickly with the heat set too high) add chicken soup base, reduce heat until thickened then
add lemon juice and salt & pepper to taste.
Dredge the chicken breast in flour then saute in frying pan
with 1 oz of vegetable oil until slightly brown.
Place in preheated oven at 400 degrees for 15 minutes, remove from oven cover with sauce and serve.