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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Roasted Chicken with Peppercorn Sauce Recipe

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This recipe for Roasted Chicken with Peppercorn Sauce is from Blenheim Christian Reformed Church , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 chicken breasts, skinless and boneless
salt and freshly ground pepper
4 tbsp Dijon mustard
¼ cup chopped parsley
1 small onion, finely chopped
1 clove garlic, finely chopped
½ cup dry white wine or chicken stock
1 tbsp freshly ground black pepper
1 cup whipping cream

Directions:
Directions:
Preheat oven to 425ºF. Place chicken in a shallow roasting pan. Season with salt and pepper, Brush chicken with Dijon mustard and sprinkle with parsley, patting gently to adhere. Roast in oven 25-30 minutes or until centre is no longer pink. Remove from oven and cover until ready to serve.
Scrape roasting pan drippings into frying pan. Add onion and garlic; cook until fragrant and softened, about 2 minutes. Add wine. Cook on high heat, scraping bottom of pan with a wooden spoon, until sauce is reduced to a few tablespoons. Add cream and continue to cook until sauce is thick. To serve, slice chicken on diagonal and drizzle sauce over top. Serve immediately.

 

 

 

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