|4 strands||Fresh Green Peppercorn|
|1/4 cup||whipping cream|
|1 1/2 t||dijon mustard|
|1 small||shallot||chopped finely|
|2 cups||chicken stock|
|to taste||black pepper|
1. Put the green peppercorns into the 2 cups of chicken stock and set aside. The peppercorns should sit for at least 10mins.
2. If your chicken breasts are very thick, slice them lengthwise. Use a paper towl dry off any extra water from the chicken. Rub the chicken with the garlic and salt and pepper. I sprinkled just enough pepper and salt to thinly coat the chicken.
3. Put the butter in a pan and turn-up the heat. You want the butter to be hot before putting in the chicken. Add the chicken and brown each side. (I hate over cooked meat. If you do too, it should only take 1 to 2 minutes for each side to brown and cook) Remove the chicken and set aside.
4. In the same pan with the chicken droppings, add the chicken stock that had the peppercorns soaking in it, but don't add the peppercorns. Add the mustard and cream and let the sauce reduce a little. Then pop the peppercorns off the steams and into the sauce. The peppercorns should be cooked long enough to heat them (if they are cooked too long, then get bitter).