Recipe - Boned Breast Of Chicken Wgreen Pepperco

3 tablespoon Butter; clarified and
unsalted
1 Or
2 Chicken breasts; skinned,
boned and split

GREEN PEPPERCORN SAUCE
2 tablespoon Minced onion
One fourth cup Dry white wine
One half cup Whipping cream
1 teaspoon Green peppercorns; rinsed,
drained and mashed
1 teaspoon Whole green peppercorns;
rinsed and drained
1 teaspoon Fresh tarragon leaves or
One fourth teaspoon Dried tarragon; crumbled
Salt to taste
Freshly ground pepper to
taste

Melt butter in a heavy skillet. Add chicken and saut‚ until golden brown on
both sides, turning once. Transfer to heated platter and keep warm. DO NOT
CLEAN SKILLET. Add onion to skillet and place over low heat. Saut‚ until
limp. Blend in wine. Boil until wine is reduced by half, scraping up
browned bits clinging to bottom of skillet. Stir in cream, mashed and whole
peppercorns and tarragon. Continue boiling until sauce is syrupy. Remove
from heat and add salt and pepper. Pour over chicken and serve immediately.
Yield: 2 servings.

LIBBY STRAWN (MRS. JIM)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.