Peppercorn Chicken Breasts

Directions

1. 1
   Place chicken between sheets of plastic wrap and pound with mallet.
2. 2
   Sprinkle with peppercorns.
3. 3
   Heat heavy nonstick skillet and add butter and chicken.
4. 4
   Cook, turning once, until done or about 5 minutes.
5. 5
   Remove chicken and keep warm.
6. 6
   Increase heat to high and add sherry or orange juice.
7. 7
   Whisk in the cream and tarragon.
8. 8
   Boil, stirring until sauce is glossy, thickened and reduced to about half the amount.
9. 9
   Spoon sauce over chicken.