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.
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.
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.
thibeaultstable.com 
I can tell..deelish:-)
Beautiful dish. I love green peppercorns in food. This is a perfect dinner, if you ask me!
I wish I had never clicked on this page. I am fasting for labwork and now my mouth is watering. Pinning for later. 🙂
Wow, such wonderfully healthy food!