Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
4 servings (serving size: 1 chicken breast half and about 1 tablespoon sauce)

Crush peppercorns in a plastic bag with a small, heavy skillet. Reducing wine and low-sodium chicken broth builds flavor and keeps added sodium at a minimum. Finishing the sauce with butter adds richness. Serve with roasted baby carrots and mashed potatoes. For pretty presentation, slice breast halves crosswise before spooning on sauce.

How to Make It

Step 1

Combine flour and paprika in a shallow dish. Sprinkle chicken with salt. Dredge chicken in flour mixture.

Step 2

Heat oil in a large nonstick skillet over medium heat. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.

Step 3

Increase heat to medium-high. Add shallots to pan; sauté 1 minute. Stir in wine, broth, and peppercorns; bring to a boil. Cook until reduced to 1/4 cup (about 7 minutes). Remove from heat; stir in butter.

Ratings & Reviews

Zorian's Review

Irishqueen10
October 06, 2011
Very nice flavor. Substitute Dry sherry for the white wine to really build up the sauce, or swing the other way by dipping the chicken in an egg wash before dredging in the flour to add more flavor to the chicken. Good as is, Great with a little adjustment.

Irishqueen10's Review

Zorian
April 27, 2011
This was delicious and easy to make. Although, I am cooking for two I keep the amount of ingredients the same, just less chicken. My husband and I like extra sauce.