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1 teaspoon Salt
1 teaspoon Paprika
1 teaspoon Basil
4 tablespoon Cooking Oil
1 tablespoon White Wine
½ cup Chicken Stock
1 pinch Black Pepper
1 teaspoon Garlic Powder
4 Chicken Breasts
1 teaspoon Onion, Chopped
1 teaspoon Peppercorns, Green
½ cup Cream
Grind the salt, pepper, paprika, garlic and basil until it is a powder and then sprinkle this mixture over the chicken breasts. Heat oil in a frying pan and saute the chicken . Meanwhile, brush another frying pan with remaining cooking oil and saute the onions until they are transparent. Add the white wine and reduce until it is a syrup.
Add half the peppercorns and crush with a fork in the pan. Add the chicken stock and reduce by half. Tranfser the liquid from the pan into blender and blend until smooth. Place the mixture back in the frying pan, add the rest of the peppercorns do not crush this time and the cream. Cook this slowly until the mixture thickens. Pour over the cooked chicken breasts.
1 teaspoon Paprika
1 teaspoon Basil
4 tablespoon Cooking Oil
1 tablespoon White Wine
½ cup Chicken Stock
1 pinch Black Pepper
1 teaspoon Garlic Powder
4 Chicken Breasts
1 teaspoon Onion, Chopped
1 teaspoon Peppercorns, Green
½ cup Cream
Grind the salt, pepper, paprika, garlic and basil until it is a powder and then sprinkle this mixture over the chicken breasts. Heat oil in a frying pan and saute the chicken . Meanwhile, brush another frying pan with remaining cooking oil and saute the onions until they are transparent. Add the white wine and reduce until it is a syrup.
Add half the peppercorns and crush with a fork in the pan. Add the chicken stock and reduce by half. Tranfser the liquid from the pan into blender and blend until smooth. Place the mixture back in the frying pan, add the rest of the peppercorns do not crush this time and the cream. Cook this slowly until the mixture thickens. Pour over the cooked chicken breasts.
