Peppercorn Chicken Breasts - cooking recipe

Ingredients

4 lg. chicken breast halves, skinned and boned
1 Tbsp. crushed whole pink, green or Szechwan peppercorns
2 tsp. butter
1/2 c. dry sherry or orange juice
1/2 cup whipping cream
1/2 tsp. tarragon leaves

Preparation

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