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Chicken Breasts with Peppercorn Sauce

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Ingredients

  • 1 T. olive oil
  • 4 unbreaded chicken breast filets
  • Salt and pepper to taste
  • 1 T. butter
  • 1/2 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

Details

Servings 4
Cooking time 30mins

Preparation

Step 1

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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