Chicken Breasts with Green Peppercorns
Yield: 4 servings
Source: "The All New Good Housekeeping Cookbook"
1-1/4 pounds skinless, boneless chicken breast halves
2 tablespoons all-purpose flour
2 tablespoons butter or margarine
1 green onion, finely chopped
1/2 cup water
1/4 cup dry white wine
1 tablespoon water-packed green peppercorns, drained
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon sugar
With meat mallets, or between two sheets of plastic wrap
or waxed paper with rolling pin, pound chicken breast
halves to 1/4-inch thickness. Place flour on waxed paper;
use to coat chicken, shaking off excess.
In 12-inch skillet, melt butter over medium-high heat.
Add chicken and cook until golden brown and chicken
loses its pink color throughout, 1 to 1-1/2 minutes
per side. Transfer to platter; keep warm.
Reduce heat to medium. To drippings in skillet, add green
onion and cook, stirring occasionally, until tender, about
1 minute. Add water, wine, green peppercorns, mustard,
salt, and sugar, stirring until browned bits are loosened
from bottom of skillet. Heat to boiling over high heat;
immediately remove from heat. Spoon sauce over chicken.
Nutritional Information Per Serving (1/4 of recipe):
Calories: About 237, Protein: 33 g, Carbohydrate: 4 g,
Fat: 8 g, Cholesterol: 98 mg, Sodium: 577 mg
Diabetic Exchanges: 4-1/2 Lean Meat