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Pan Seared Chicken Breasts with Peppercorn Sauce
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Pan Seared Chicken Breasts with Peppercorn Sauce

Preparation Time: 
5 minutes
Total Time: 
Number of Servings: 
4

Very delicious, yet simple to prepare! This peppercorn sauce is great for dressing up beef, pork or chicken


Ingredients
Steps

Ingredients and Steps

Ingredients

1 Tbsp olive oil
Salt & pepper to taste
4 Unbreaded Chicken Breast Filets (502), thawed

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1 Tbsp butter
1 cup thinly sliced red onions
1 cup sliced baby portobello mushrooms
2 tsp crushed green or black peppercorns
1 pouch Sauces from Scratch Savory Brown Gravy (904), prepared
1 Tbsp cream

Steps

1. Preheat oil in skillet over medium heat. Season filets and sauté 6 minutes.

2. Turn filets over, add butter, onions and mushrooms.

3. Saute an additional 5 minutes, stirring halfway through cooking time.

4. Stir in peppercorns, gravy and cream and bring to a boil. Reduce heat and simmer 2-3 minutes.

5. Top chicken with sauce and serve.
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