Best Green Peppercorn Chicken Recipes

CHICKEN WITH GREEN PEPPERCORN SAUCE

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.

GREEN PEPPERCORN CHICKEN

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.

CHICKEN AND GRILLED PINEAPPLE WEDGES WITH GREEN PEPPERCORN SAUCE AND MUSHROOMS

Steps:

• Heat the grill.
• Season chicken breasts with salt and pepper.
• Place pineapple wedges on a utility platter and squeeze lime juice over them. Mix together salt, ground black pepper, cumin, oregano, garlic powder, and onion powder to make fajita seasoning. Sprinkle fajita seasoning on the pineapple.
• Grill the chicken until cooked through and the pineapple until the outside begins to caramelize.
• While the chicken and pineapple are grilling, put the butter and oil in a large skillet and turn the heat to medium-high. Add the shallots and mushrooms and cook stirring occasionally, until they are soft, about 3 minutes. Add the green peppercorns and cook for 30 seconds. Add the mustard, cream and demi-glace and cook, stirring for 30 seconds.
• Spoon sauce over chicken, with pineapple as an accompaniment. Garnish with chopped chives.

POACHED CHICKEN IN OLIVE OIL, GARLIC, AND GREEN PEPPERCORN SAUCE

Steps:

• Place garlic and ½ cup of olive oil into food processor and process until garlic in finely chopped. Pour into large bowl. Whisk in the rest of the ingredients except chicken.
• Have a cutting board and knife ready. In a large sauté pan and in a single layer, poach the chicken in enough salted water to just cover the pieces. As the pieces appear done, Remove to cutting board and slice across the grain into 1 inch pieces. If they appear a little pink, return to the water for a few seconds.
• Place the sliced pieces immediately into the olive oil mixture and stir to coat.
• Notes.
• Can be made in advance, the dish gets better as it ages up to 5 days. Refrigerate to store, but serve at room temperature.
• If you want to increase the recipe, you don't necessarily have to increase the marinade at the same rate. If you triple the chicken, you can probably double the marinade.
• We like lots of garlic and used more.
• The cooking time for the chicken will vary with the size breast you use, you may need 30 minutes, I like to use a thermometer and cook to 180 degrees.

SOUTHERN FRIED CHICKEN FINGERS WITH GREEN PEPPERCORN MAYONNAISE

Steps:

• For the chicken cut chicken fillets into long strips and soak in milk for 1 hour.
• While the chicken is soaking make the green peppercorn mayonnaise by combining all ingredients together and refrigerate until required.
• Drain the chicken, reserving the milk.
• Whisk reserved milk, eggs and lemon juice together.
• Combine the flour, spices and salts.
• Dip chicken pieces in seasoned flour, dip in egg mixture and re-coat with flour.
• Heat oil in a wok, large saucepan or deep fryer and fry chicken till golden brown (this will need to be done in 2 to 4 batches depending on the size of your wok etc.
• Drain on absorbent paper.
• To achieve an extra crispy crust, quickly deep fry again before serving, if desired.
• Serve with green peppercorn mayonnaise.

CHICKEN WITH GREEN PEPPERCORN SAUCE

Steps:

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

CHICKEN BREASTS IN GREEN PEPPERCORN SAUCE

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.

CHICKEN WITH GREEN PEPPERCORN SAUCE

Steps:

• 1. In a large skillet, heat the olive oil over medium heat. Sauté chicken for 5 minutes per side remove to a platter.2. Sauté scallions for 1 minute and add the flour. Add the half-and-half, chicken broth, peppercorns, and salt. Continue cooking until sauce thickens.3. Stir in the wine and return the chicken to the pan. Continue cooking until chicken is cooked through. Transfer chicken to a platter and serve with sauce.EXCHANGES4 Lean Meat1/2 FatNUTRITION FACTSCalories 255 Calories from Fat 120Total Fat 13 grams Saturated Fat 4 gramsCholesterol 83 milligramsSodium 346 milligrams (w/o added salt 80 milligrams)Total Carbohydrate 3 grams Dietary Fiber 0 grams Sugars 2 gramsProtein 28 grams