Roast Chicken Breast with Green Peppercorn Sauce

Roast Chicken Breast with a Green Peppercorn Sauce
With Steamed Green Beans and Corn Custard
And Parisienne Potatoes.
This was an easy dinner, prepared on a work night.

Basic Instructions

The corn custard needed slightly more time to cook then the chicken breasts, and at a lower temperature,   I got  that started first. 
It was baked in a counter top oven (Waring Pro) at 350°F, in a bain-marie.

Next I soaked dried green peppercorns in about a cup, maybe a little more (I never measured) of hot chicken broth.

Roasted presalted  (Garlic rubbed) chicken breasts in a 500°F oven.
(I used a cast iron skillet)

When the chicken was cooked, it was removed from the pan
 and set aside to rest while I made the sauce.
I drained off  all but a  teaspoon of fat.
Added a teaspoon of flour to the drippings.  
Sauteed for a minute to cook flour.

Add the chicken broth and green peppercorns along with some fresh rosemary.
Simmer until sauce was reduced by almost half.  Added about a 1/4 cup of cream.
Simmered for a few more minutes and then serve it over the  sliced chicken.

4 Comments Add yours

  1. I can tell..deelish:-)

  2. Deana Sidney says:

    Beautiful dish. I love green peppercorns in food. This is a perfect dinner, if you ask me!

  3. I wish I had never clicked on this page. I am fasting for labwork and now my mouth is watering. Pinning for later. 🙂

  4. Wow, such wonderfully healthy food!

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