Best 5 Chicken With Green Peppercorn Sauce Recipes

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Indulge in a delectable culinary journey with our versatile chicken with green peppercorn sauce. This dish presents a tantalizing symphony of flavors, where tender chicken breasts bask in a creamy, piquant sauce punctuated by the vibrant, peppery notes of green peppercorns.

Accompanying this main course are a trio of equally enticing recipes that elevate the dining experience. Dive into the refreshing medley of colors and textures in our vibrant green salad, a symphony of crisp romaine lettuce, tangy cherry tomatoes, and crunchy cucumbers, all harmoniously dressed in a zesty lemon vinaigrette.

Next, embark on a culinary adventure with our tantalizing garlic mashed potatoes, a classic side dish transformed into an unforgettable delight. Creamy, fluffy mashed potatoes are infused with roasted garlic, creating a rich, savory flavor that complements the chicken perfectly.

Finally, satisfy your sweet cravings with our luscious chocolate mousse, a dessert that embodies indulgence. This airy, velvety mousse boasts a deep chocolate flavor, perfectly balanced by a hint of sweetness. Served in elegant individual ramekins, it provides a delightful ending to your gastronomic exploration.

Here are our top 5 tried and tested recipes!

CHICKEN WITH GREEN PEPPERS IN BLACK BEAN SAUCE



Chicken with Green Peppers in Black Bean Sauce image

A classic Chinese dish, one of my favourites. Serve over a bed of rice.

Provided by Stephen

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 4

Number Of Ingredients 15

2 tablespoons toasted sesame oil
4 cloves garlic cloves, peeled and sliced
6 tablespoons black bean sauce
1 teaspoon salt
¾ pound skinless, boneless chicken breast half - cut into cubes
1 cube chicken bouillon dissolved in
½ cup boiling water
1 large onion, peeled and sliced
1 bunch green onions, chopped
2 green bell pepper, diced
1 ½ tablespoons dark soy sauce
1 teaspoon black pepper
4 teaspoons cornstarch dissolved in
3 tablespoons water
4 tablespoons chopped fresh cilantro

Steps:

  • Heat a wok over a medium heat until hot, add the toasted sesame oil and heat for about 30 seconds. Stir in garlic and black bean sauce, and season with salt. Add chicken to the wok; cook, stirring frequently, until chicken is cooked through. Pour in dissolved chicken bouillon, cover, and cook for 6 minutes.
  • Stir in onion, green onions, and bell pepper, and season with soy sauce and black pepper. Cover, and cook for 8 minutes. Stir in cornstarch mixture, and stir until sauce thickens. Stir in cilantro, and serve.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 17.2 g, Cholesterol 43 mg, Fat 12.6 g, Fiber 3.8 g, Protein 18.7 g, SaturatedFat 2.5 g, Sodium 1421.2 mg, Sugar 4.4 g

GREEN PEPPERCORN CHICKEN



Green Peppercorn Chicken image

This is great for a hearty weeknight dinner. It's really easy and tastes great with mash and a few vegies. The original recipe (from an AWW cookbook) called for chicken thigh cutlets, but I prefer it with breast meat.

Provided by oloschiavo

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 kg chicken breast fillet
1/4 cup grainy mustard
2 tablespoons green peppercorns, drained and chopped
2 garlic cloves, crushed
2 tablespoons lemon juice
1/4 cup fresh chives
1/4 cup olive oil
1 small onion, finely chopped

Steps:

  • In a large bowl, cover chicken with mustard, peppercorns, garlic, lemon juice, chives and half of the oil.
  • Let stand for 30 minutes or so.
  • Heat remaining oil in pan.
  • Add onion and cook until soft.
  • Add chicken mixture to pan.
  • Cook, stirring, until chicken is fully cooked.

Nutrition Facts : Calories 417, Fat 17.1, SaturatedFat 2.7, Cholesterol 145, Sodium 338.7, Carbohydrate 4.3, Fiber 0.9, Sugar 1.4, Protein 58.7

CHICKEN BREASTS IN GREEN PEPPERCORN SAUCE



Chicken Breasts in Green Peppercorn Sauce image

A friend gave me the cherished green peppercorns & this recipe. It's simple & scrumptious. Elegant enough for company, yet doesn't involve dozens of ingredients or hours of prep.

Provided by kstrating

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless chicken breasts
1 (14 ounce) can Swanson chicken broth (or other brand)
1 cup chablis
1 1/2 tablespoons green peppercorns in brine
1 1/2 tablespoons cornstarch
1 cup heavy cream

Steps:

  • Brown the chicken breasts in a frying pan, just to add color.
  • Place the chicken breasts in an oiled roasting pan, sprinkle with salt & pepper, & bake at 350 for approximately 20 minutes.
  • Sauce:.
  • Crush the peppercorns with a mortar & pestle or between 2 spoons.
  • In a medium saucepan, add chicken broth, chablis, and peppercorns.
  • In a small prep bowl, combine a couple tablespoons of the broth/chablis with the cornstarch & then incorporate back into the saucepan.
  • On low heat, stir until slightly thickened.
  • Add cream & stir.
  • Remove chicken from oven (any juices from the chicken can be added to the sauce).
  • Place chicken on plates & spoon sauce over each breast.
  • Prep time includes the time to make the sauce while the chicken is cooking.
  • The green peppercorns can be found in specialty shops or online.

Nutrition Facts : Calories 545.7, Fat 36.5, SaturatedFat 17.9, Cholesterol 175.3, Sodium 738.8, Carbohydrate 6.7, Sugar 1, Protein 35.9

CHICKEN LIVERS, WITH GREEN PEPPERCORNS



Chicken Livers, With Green Peppercorns image

Provided by Moira Hodgson

Categories     dinner, easy, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 pound chicken livers, trimmed
Flour for dredging
1 tablespoon safflower oil
1/2 cup port
3 tablespoons green peppercorns
1 tablespoon fresh ginger root, minced
1/2 cup chicken stock
1/4 cup heavy cream
Coarse salt and freshly ground pepper to taste
2 tablespoons butter, cut in small pieces

Steps:

  • Dust the livers with flour and brown them in the safflower oil. Set aside.
  • Add the port, peppercorns, ginger, stock. Bring to boil, turn down heat and reduct to one-half cup.
  • Return the livers to the pan. Add the cream, salt and pepper and cook until the sauce has thickened and the livers are heated through. Whisk in the butter and serve.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 0 grams, Protein 21 grams, SaturatedFat 9 grams, Sodium 447 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN WITH GREEN PEPPERCORN SAUCE



Chicken With Green Peppercorn Sauce image

This recipe was from Cooking Light magazine, which stated it originally came from the cookbook "French Women Don't Get Fat". My wife and I cooked this up for the first time the other night and absolutely loved it! A great pepper flavor, and the chicken was tender and juicy! It is a slight variation of recipe #275890. We used dry sherry as I did not know which white wines were considered "dry".

Provided by 4Jacksons

Categories     Chicken Breast

Time 25m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 10

1/4 cup flour
1/2 teaspoon paprika
1 1/2 lbs chicken breasts, 4 at 6 ounces each
1/2 teaspoon salt
1 tablespoon olive oil
1/4 cup shallot, finely chopped
2/3 cup dry white wine
1/2 cup reduced-sodium fat-free chicken broth
1 tablespoon green peppercorn, crushed
1 tablespoon butter

Steps:

  • Combine flour and paprika in shallow dish. Sprinkle chicken with salt, dredge in flour mixture.
  • Heat oil in large non-stick skillet over medium heat. Add chicken to pan, cook 5 minutes each side until done. Remove chicken from pan, keep warm.
  • Increase heat to medium high. Add shallots to pan, saute 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. Serve over chicken.

Nutrition Facts : Calories 417.1, Fat 22.1, SaturatedFat 6.8, Cholesterol 116.6, Sodium 421.9, Carbohydrate 8.8, Fiber 0.3, Sugar 0.4, Protein 36.6

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and ensure that your dish turns out perfectly.
  • Choose the right chicken: For this recipe, it's best to use boneless, skinless chicken breasts or thighs. If you're using chicken breasts, you can pound them thin to ensure even cooking.
  • Sear the chicken: Searing the chicken before adding the sauce helps to create a flavorful crust and lock in the juices. Make sure your skillet is hot before adding the chicken, and don't overcrowd the pan.
  • Use a good quality green peppercorn sauce: The green peppercorn sauce is the star of this dish, so it's important to use a good quality one. Look for a sauce that is made with fresh green peppercorns and has a rich, flavorful taste.
  • Serve immediately: This dish is best served immediately after it is cooked. The chicken will be tender and juicy, and the sauce will be hot and flavorful.

Conclusion:

Chicken with green peppercorn sauce is a classic French dish that is both elegant and delicious. It's a perfect meal for a special occasion or a weeknight dinner. With its tender chicken, flavorful sauce, and elegant presentation, this dish is sure to impress your guests.

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