Peppercorn Chicken Breasts - cooking recipe

Ingredients

4 large chicken breasts
1 Tbsp. crushed Szechwan peppercorn
2 tsp. butter
1/4 c. dry sherry or orange juice
1/2 c. whipping cream
1/2 tsp. tarragon leaves

Preparation

Place chicken in pan; add butter.
Sprinkle with peppercorn. This should be in non-stick pan.
Turn once in about 5 minutes. Remove chicken and keep warm.
Add sherry or orange juice, whipping cream and tarragon leaves; stir until glaze is thick.
Spoon sauce over chicken.
Cook 25 minutes.
Serves 4.