1 ea Salt 1 ea Black pepper
1 ea Paprika 1 ea Garlic
1 ea Basil 4 ea Chicken breasts
4 tb Cooking oil 1 ts Cooking onion, chopped
1 tb White wine 1 ts Green peppercorns
1/2 c Chicken stock 1/2 c 35% cream
Grind the salt, pepper, paprika, garlic and basil until it is a powder and
then sprinkle this mixture over the chicken breasts. Heat the 4 tbsp oil in
a frying pan and saute the chicken until it is cooked but not overcooked
and dry. Meanwhile, brush another frying pan with remaining cooking oil and
saute the onions until they are transparent.
Add the white wine and reduce until it is a syrup. Add 1/2 of the
peppercorns and crush with a fork in the pan. Add the chicken stock and
reduce by 1/2. Now, tranfser the liquid from the pan into blender and
blend until smooth. Place the mixture back in the frying pan, add the rest
of the peppercorns (do not crush this time) and the 35% cream. Cook this
slowly until the mixture thickens. Pour over the cooked chicken breasts and
enjoy.
