Have you ever used pink peppercorns, they are cute and pink, add color to dishes and a little sweetness. I have seen them used in all the cooking show I watched but have never used them myself, so when I saw them at Penzeys I had to have them.When I got home I googled chicken pink peppercorn recipes and found this. Combined wine and pink peppercorns yes please!
4 boneless chicken breasts
2 cups dry white wine
5 medium leeks, rinsed and julienne in 1-inch strips
2 tablespoons rosemary
2 tablespoons pink peppercorns
2 tablespoons unsalted butter
2 cups dry white wine
5 medium leeks, rinsed and julienne in 1-inch strips
2 tablespoons rosemary
2 tablespoons pink peppercorns
2 tablespoons unsalted butter
Remove skin from chicken breasts and trim, pound to an even thickness between 2 sheets of waxed paper. Cover breasts, leeks, and 1 tablespoon pink peppercorns with wine in a shallow glass pan. Marinate for 1 to 3 hours.
Remove wine and top chicken with crushed rosemary, remaining peppercorns, and butter. Bake at 150 degrees until done.
Remove wine and top chicken with crushed rosemary, remaining peppercorns, and butter. Bake at 150 degrees until done.
I made a few changes when I made this. I only marinated the chicken for safety reasons. I didn't want the raw chicken to touch the leeks and peppercorns. Then when I put everything in the oven I added a splash of low sodium chicken broth to the bottom to add a little juice to the pan.
This dish turned out pretty well, the leeks were good with the chicken and the peppercorn added a little spice. I served it with side salads and some asparagus we had to use up.
My goal for the rest of the evening is plan our superbowl menu.
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