Chicken breast with Pink Peppercorn Sauce
Chicken breasts have a tendency to be on the dry side, but with my little recipe it’s no longer the case. Alleluia…
INGREDIENTS FOR 4
3 chicken breasts cut in small strips
- 1/2 a spanish onion sliced
- 1/2 cup (125ml) of soaked cranberries (10 minutes in lukewarm water to cover)
- 6 tbsp (90ml) of Le Grand’s Pink Peppercorn Sauce
- 3 tbsp (45ml) of Dijon mustard
- 1/2 cup (125ml) of 10% cream
- 2 tsp (10ml) of capers
- 2 green onions minced
- 1 tsp (5ml) of cumin
PREPARATION
- Sauté the red onions 5 to 10 minutes
- Add the chicken and cook 10 minutes
- Add the cranberries and their water
- In a bowl mix the ingredients of the sauce
- Add to the chicken and cook at medium heat for about 10 minutes
- Add the green onions, remove from stove, wait 5 minutes and serve
