Peppercorn Chicken Breasts - cooking recipe

Ingredients

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

Preparation

Place chicken between sheets of plastic wrap.
Pound with flat edge of mallet to about 1/4 inch thickness.
Sprinkle with peppercorns.
Heat heavy nonstick skillet.
Add butter and chicken. Cook, turning once, until chicken is done, about 5 minutes. Remove chicken and keep warm.