Peppercorn Chicken Breast - cooking recipe

Ingredients

4 large chicken breasts, skinless, boneless
1 Tbsp. crushed peppercorns
2 tsp. margarine
1/2 c. orange juice
1/2 c. whipping cream
1/2 tsp. tarragon leaves

Preparation

Sprinkle chicken on both sides with peppercorns.
Heat heavy, nonstick skillet.
Add butter and chicken.
Cook chicken until done.
Remove and keep warm.
Increase heat to high.
Add orange juice, cream and tarragon.
Boil, stirring until sauce is glossy and thickened and reduced to about 1/2 starting volume.
Spoon sauce over chicken.
Serve over rice pilaf.