Anne's Recipes. Online recipe and cooking center.

Online Recipe and Cooking Center

Recipe Navigation
Printable Version

Spicy Herbed Peppercorn Chicken Breasts Recipe

Serves 4


  • 1 tbsp whole black peppercorns
  • 3/4 tsp dried thyme leaves
  • 1 small bay leaf, broken up
  • 4 boned and skinned chicken breast halves, flattened
  • 1/4 tsp salt
  • 3 tbsp shallots or white part of green onion, minced
  • 6 medium garlic cloves, halved
  • 3 tbsp butter
  • 1 tbsp parsley, chopped
  • 1/3 cup dry white wine
  • Parsley sprigs, for garnish


1. In blender or food processor, process peppercorns, thyme and bay leaf pieces until bay leaf is no longer visible and peppercorns are coarsely cracked.
2. Sprinkle both sides of the chicken with salt, the pepper mixture, shallots and garlic, pressing lightly so seasonings cling.
3. Cover with a clean sheet of waxed paper and let stand at room temperature for 2 hours.
4. Discard garlic.
5. Melt butter in skillet over medium high heat; until browned and cooked through.
6. Remove to serving plate; sprinkle with chopped parsley.
7. Add wine to pan drippings an cook over high heat stirring often, 2 minutes or until liquid is reduced to 3 tablespoons.
8. Spoon over chicken breasts and garnish with parsley sprigs.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Meat and Poultry / Chicken
Herb and Spice
Course:Main Dish
Preparation Method:Fry

Mailing List
Sign up to our newsletter to receive great recipes weekly:
More Info