Chicken Breasts with Peppercorn Sauce

Chicken Breasts with Peppercorn Sauce

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  • Prep Time


  • Total Time


  • Servings



  • 1

    T. olive oil

  • 4

    unbreaded chicken breast filets

  • Salt and pepper to taste

  • 1

    T. butter

  • ½

    c. onions

  • 1

    c. sliced baby portobello mushrooms

  • 2

    tsp. crushed green or black peppercorns

  • 1

    pkg. Schwan brown gravy

  • 1

    T. half-n-half


1. Preheat oil in skillet over medium heat. Season filets with salt and pepper; saute for 6 minutes. 2. Turn filets over; add butter, onions and mushrooms. Saute for an additional 5 minutes, stirring halfway through cooking time. 3. Stir in peppercorns, gravy and half-n-half. Bring to a boil, reduce heat and simmer for 5 minutes. 4. Serve chicken topped with the sauce. Good on a bed of mashed potatoes or risotto.


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