| |
| INGREDIENTS |
| 1 tsp |
dried green peppercorns |
| 1 tbsp |
white wine |
| 1 tsp |
olive oil |
| 2 tbsp |
shallots, minced |
| ¼ c |
dry sherry |
| ⅔ c |
low-sodium beef stock |
| 2 tsp |
Dijon mustard |
| 1 tbsp |
plus 1 tsp. heavy cream |
| 4 (4-ounce) |
boneless, skinless chicken breast halves |
| ½ tsp |
kosher salt |
| 1 tsp |
freshly ground black pepper |
| 1 tbsp |
olive oil |
| 1 c |
mushrooms, sliced |
| 1⅓ c |
chicken stock |
|
|
|
| RECIPE |
- Combine white wine and pepper corns in small sauté pan, cover over low heat until wine has evaporated. Cool the peppercorns and coarsely chop. (Use a clean coffee grinder if you have one).
- Heat olive oil in large sauté pan and cook shallots until slightly browned, add peppercorns and sherry, simmer 1 minute.
- Add beef stock to shallots and bring to a boil, add mustard using a whisk, remove from heat and add cream, set aside.
- Cut the chicken breasts in half and then pound until ¼ inch thick, season with salt and pepper.
- Heat oil in large sauté pan over medium heat, sauté chicken medallions until golden brown on one side. Turn chicken and add mushrooms, sauté briefly, add chicken stock and continue to cook to internal temperature of 165ºF.
- Stir in pepper sauce and cook until thickened.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
2 medallions with ¼ cup sauce
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
265 |
|
| Total Fat |
12 |
g |
|
| Saturated Fat |
3 |
g |
|
|
|
| Sodium |
340 mg |
|
| Total Carbohydrates |
6 g |
|
| Fiber |
trace g |
|
| Protein |
30 g |
|
|
|
