• Chicken With Green Peppercorns And Mustard

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    • 4 x chicken breasts
    • 50 gm butter
    • 1 Tbsp. vegetable oil salt, pepper
    • 1 Tbsp. green peppercorns
    • 15 gm butter
    • 1/4 c. white wine
    • 1 Tbsp. lemon juice
    • 1/2 c. chicken stock
    • 1/2 c. cream
    • 2 Tbsp. lowfat sour cream
    • 2 x egg yolks
    • 2 tsp mustard, whole grain


    1. Season the chicken breasts well.
    2. Heat butter and oil in a pan and when warm, add in chicken breasts. Cook gently on each side for 4-5 min or possibly till chicken is still tender and lightly browned. Remove from heat and keep hot.
    3. Prepare the sauce:Drain peppercorns and rinse well under hot water.
    4. Heat a butter in a small pan, add in peppercorns and cook gently 1 minute. Add in white wine, lemon juice, cream and stock, bring to the boil.
    5. Remove pan from heat and stir in lowfat sour cream, egg yolks and mustard. Stir over a very low heat till sauce thickens; Don't BOIL.
    6. Season sauce and spoon over chicken.
    7. Serve with baked potatoes, sauteed mushrooms and buttered spinach.

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